Buttermilk Pie in Cornmeal Pastry

Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Post by request. An old-fashioned, southern pie.

Ingredients Nutrition

Directions

  1. For Pastry: Sift together flour and salt; stir in cornmeal.
  2. Cut in shortening until mixture resembles fine crumbs.
  3. Stir in grated Cheddar cheese; sprinkle water over mixture gradually, mixing lightly with fork.
  4. Shape into ball; flatten on lightly floured surface. Roll to about 1/8" thickness.
  5. Line 9" pie pan; trim and flute edge. Fill and bake as directed below.
  6. For Filling: Separate 3 eggs and set whites aside for use in meringue.
  7. Beat yolks, adding sugar gradually.
  8. Cut butter into flour; add buttermilk, lemon peel and juice. Fold in yolks.
  9. Pour into 9" Cornmeal Pie Shell.
  10. Bake in hot oven (425°F) 10 minutes; reduce temperature to 350°F and bake 20 to 25 minutes.
  11. Cool.
  12. 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).
  13. Pile meringue lightly over cooled Butterrmilk filling.
  14. Bake in moderate oven (350°F.) 12 to 15 minutes.

Reviews

(2)
Most Helpful

Okay, the crust was really good on this! And I can't give it too bad a review because I added fresh peaches and that may be the reason that the filling did not set up. I will use the crust recipe again but not the filling...

Dessmarie August 10, 2009

This is really good. It's a little sweet for my taste, but the crust is amazing. The meringue set up nicely and it looks very pretty. Probably wouldn't make again for myself, but to take to a gathering it definitely has appeal.

crazycookinmama December 01, 2007

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