Cornmeal Pie

CORNMEAL PIE



Cornmeal Pie image

"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 10

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups light corn syrup
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup cornmeal
3 tablespoons all-purpose flour
2 unbaked pastry shells (9 inches)
Whipped cream, optional
Calories 415 calories
Fat20g fat (11g saturated fat)
Cholesterol77mg cholesterol
Sodium269mg sodium
Carbohydrate59g carbohydrate (35g sugars
Fiber0 fiber)
Protein3g protein.

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

CORNMEAL PIE CRUST



Cornmeal Pie Crust image

I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.

Recipe From food.com

Provided by Scotty Callies Mom

Categories     Dessert

Time 10m

Yield 1 pie crust, 6-8 serving(s)

Number Of Ingredients 6

1/2 cup cornmeal
1/2 cup flour
1 teaspoon salt
2 tablespoons shortening
1 egg
1/4 cup cold water

Steps:

  • Combine cornmeal, flour and 1 tsp salt in a bowl.
  • Cut in shortening.
  • In a separate bowl, beat together egg and 1/4 cup water.
  • Add to cornmeal mixture.
  • Press into 9 inch pie plate to form crust.
  • Use in place of regular pie crust.

CORNMEAL PIE



Cornmeal Pie image

This is from a cookbook I received in an exchange a while back. It's a compilation of recipes from the family's of the Aaron Parker Elementary School. Most of the recipes are very simple, that is why I like them. I am posting this so that I do not lose it. I like some of these old fashioned recipes, this sounds like it would be interesting.

Recipe From food.com

Provided by Tricia Foley

Categories     Pie

Time 25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 tablespoons cornmeal
3/4 cup sugar
1 cup milk
2 egg yolks, beaten
1/2 cup margarine
1 teaspoon vanilla
1 pie shell
meringue
2 egg whites
4 tablespoons sugar

Steps:

  • Preheat oven to 450 degrees.
  • Mix cornmeal and sugar together.
  • Add to next 4 ingredients.
  • Cook over medium heat stirring constantly until boiling and thickens.
  • Remove from heat and pour into pie shell.
  • Add meringue (instructions to follow).
  • Bake for 5 minutes or until meringue is golden brown.
  • MERINGUE.
  • Beat egg whites until frothy.
  • Gradually beat in sugar.
  • Continue beating until stiff peaks form.
  • Spread over pie filling.

BLUEBERRY PIE WITH CORNMEAL CRUST



Blueberry Pie with Cornmeal Crust image

Recipe From foodnetwork.com

Provided by Zac Young

Categories     dessert

Time 10h

Yield One 9 1/2-inch pie

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus additional for dusting (see Cook's Note)
1/3 cup yellow cornmeal
3 tablespoons sugar
1/2 teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons chilled shortening, cut into 1/2-inch pieces
2 tablespoons apple cider vinegar
1 large egg
8 cups blueberries (about 2 1/2 pounds)
2/3 cup sugar
1/2 cup tapioca starch
1/3 cup blueberry jam
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • For the crust: Put the flour, yellow cornmeal, 2 tablespoons sugar and the salt in a food processor and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse breadcrumbs. Combine 1/2 cup ice water and the apple cider vinegar in a liquid measuring cup. Add the ice water mixture to the flour mixture, 1 tablespoon at a time as needed, and pulse until the mixture just comes together. Turn the dough out onto a clean surface and press the dough together. Divide the dough in half and press into two discs. Refrigerate the dough until firm, at least 2 hours.
  • For the filling: Put 4 cups blueberries and 1/3 cup sugar in a medium saucepan over medium-high heat and cook, stirring frequently, until the sugar dissolves and the blueberries start to release some of their juices, 3 to 5 minutes. By this time, the mixture will have started to boil. Lower the heat to a strong simmer and cook, stirring occasionally, until the mixture reduces, 10 minutes. Stir in the tapioca starch and cook until the mixture thickens and resembles, blueberry jam, 5 minutes.
  • Transfer the mixture to a large bowl, then stir in the remaining 4 cups blueberries, the remaining 1/3 cup sugar, and the blueberry jam, lemon zest, lemon juice and salt. Cool completely, about 45 minutes.
  • To assemble and bake: Roll 1 chilled dough disc into a 13-inch round (about 1/8-inch-thick) on a lightly floured surface.
  • Roll the dough onto a rolling pin, then unroll it into a 9 1/2-inch glass deep-dish pie plate, letting it hang over the edge. Evenly spoon the chilled filling into the pie plate.
  • Roll out the remaining dough disc into a 12-inch round and place it over the filling. Press the crust edges together and trim, leaving a 1/2-inch overhang. Roll up or pinch the overhang to seal. Crimp as desired.
  • Make five 2-inch slashes in the top of the crust. Chill for 30 minutes.
  • Position a rack on the lowest shelf of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.
  • Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on top of the chilled pie, including the crimped edges. Sprinkle with the remaining 1 tablespoon sugar.
  • Put the pie on top of the baking sheet in the oven and bake for 20 minutes. Lower the temperature to 375 degrees F and rotate the baking sheet. Bake, rotating the pan halfway through for even color, until the crust is golden brown and the filling is bubbling, about 1 hour. If the edges begin to brown too quickly, cover them with foil or crust protectors. Remove the baking sheet from the oven and allow the pie to cool completely on the baking sheet.
  • Slice the cooled pie into 8 to 10 pieces before serving.

CORNMEAL PIE DOUGH



Cornmeal Pie Dough image

This dough forms the crust for Acorn Squash and Honey Pies.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes four 5-inch pie crusts

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stoneground
1/2 cup sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
2 large egg yolks

Steps:

  • In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.

BARLEY-CORNMEAL CRUST



Barley-Cornmeal Crust image

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

Recipe From epicurious.com

Provided by Genevieve Ko

Categories     Bake     Pie     Summer     Cornmeal     Dessert     Vegetarian     Soy Free     Tree Nut Free

Yield Makes enough for one 9-inch pie with a lattice top

Number Of Ingredients 7

1 cup (142 g) unbleached all-purpose flour, plus more for rolling
¾ cup (103 g) barley flour
⅔ cup (74 g) fine stone-ground yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
10 tablespoons (140 g) cold unsalted butter, cut into ½-inch cubes
⅓ cup (75 g) cold fresh grapefruit juice

Steps:

  • Combine both flours, the cornmeal, sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Sprinkle the grapefruit juice over the mixture and pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.
  • Turn the dough out and divide it into 2 portions, one slightly larger than the other.
  • Shape the dough into two 1-inch-thick disks, wrap each tightly in plastic wrap, and refrigerate until firm, at least 2 hours.
  • Make-ahead: The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.

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