Buttermilk Pie in Cornmeal Pastry
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Cornmeal Pastry
- 1 cup flour, sifted
- 1⁄2 teaspoon salt
- 1⁄2 cup cornmeal
- 1⁄2 cup shortening
- 1⁄2 cup cheddar cheese, grated
- 1⁄4 cup water
-
Buttermilk Filling
- 3 eggs, separated
- 1 cup sugar
- 1 tablespoon butter
- 1⁄4 cup flour
- 2 cups buttermilk
- 1⁄4 teaspoon lemon zest, grated
- 2 tablespoons lemon juice
-
Meringue
- 3 egg whites, from separated eggs in pie
- 1 -2 additional egg white
- 1⁄2 cup sugar
directions
- For Pastry: Sift together flour and salt; stir in cornmeal.
- Cut in shortening until mixture resembles fine crumbs.
- Stir in grated Cheddar cheese; sprinkle water over mixture gradually, mixing lightly with fork.
- Shape into ball; flatten on lightly floured surface. Roll to about 1/8" thickness.
- Line 9" pie pan; trim and flute edge. Fill and bake as directed below.
- For Filling: Separate 3 eggs and set whites aside for use in meringue.
- Beat yolks, adding sugar gradually.
- Cut butter into flour; add buttermilk, lemon peel and juice. Fold in yolks.
- Pour into 9" Cornmeal Pie Shell.
- Bake in hot oven (425°F) 10 minutes; reduce temperature to 350°F and bake 20 to 25 minutes.
- Cool.
- To make meringue: Beat 4-5 egg whites in a large bowl with electric mixer on high, until foamy. Gradually add sugar, beating until stiff peaks form. (Amount of sugar actually used will depend on the humidity in the air).
- Pile meringue lightly over cooled Butterrmilk filling.
- Bake in moderate oven (350°F.) 12 to 15 minutes.
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Reviews
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.