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Ingredients Jump to Instructions ↓

  1. BUTTERMILK PIE IN CORNMEAL PASTRY

  2. Unbaked Cornmeal Pie Shell

  3. 3 eggs, separated

  4. 1 cup sugar

  5. 1 tbls. butter

  6. 1/4 cup flour

  7. 2 cups buttermilk

  8. l/4 tsp. grated lemon peel

  9. 2 tbls. lemon juice

  10. Meringue (3 egg whites)

  11. Beat yolks, adding sugar gradually. Cut butter into flour; add

  12. buttermilk, lemon peel and juice. Fold in yolks. Pour into 9"

  13. Cornmeal Pie Shell. Bake in hot oven (425'F.) 10 minutes; reduce

  14. 350'F. and bake

  15. 20 to 25 minutes. Cool. Pile meringue

  16. lightly over cooled filling. Bake in moderate oven (350F.) 12 to

  17. 15 minutes.

  18. CORNMEAL PIE SHELL

  19. 1 cup sifted flour

  20. 1/2 tsp. salt

  21. 1/2 cup cornmeal

  22. 1/2 cup shortening

  23. 1/2 cup grated Cheddar cheese

  24. 1/4 cup water Sift together flour and salt; stir in cornmeal. Cut in shortening

  25. until mixture resembles fine crumbs. Stir in Cheddar cheese; sprinkle

  26. water over mixture gradually, mixing lightly with fork. Shape into ball; flatten on lightly floured surface. Roll to about 1/8"

  27. thickness. Line 9" pie pan; trim and flute edge. Fill and bake as

  28. directed.

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