Prep 1 hr
Cook 40 mins
Post by request. An old-fashioned, southern pie.
- 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
- 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
- 3 egg whites, from separated eggs in pie
- 1 -2 additional egg white
- 1⁄2 cup sugar
- 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.
- 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.
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...
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.