Buttermilk Pie in Cornmeal Pastry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement