Pie With Cornmeal In It Recipes

CORNMEAL PIE

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.

TAMALE PIE WITH CHEESE CORNMEAL TOPPING

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Grease a 2 1/2-quart or 9-by-13-by-2-inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring, until beef is no longer pink.
• Add chopped onion, garlic, and bell pepper; cook for 2 minutes, or until just tender.
• Pour off excess fat.
• Stir tomatoes, corn, and seasonings into ground beef mixture and simmer for about 5 minutes longer.
• Mix 1/2 cup cornmeal with 1 cup water. Stir into ground beef mixture. Cover and cook over low heat for about 10 minutes.
• Add sliced olives to beef mixture and stir to blend thoroughly.
• Pour beef mixture into prepared baking dish. Set aside while you make topping.
• In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. When milk is hot but not boiling, gradually stir in 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.
• Remove from heat and stir, then add cheese and beaten eggs. Stir to blend.
• Pour topping over ground beef mixture and spread evenly to edges of casserole.
• Bake for 20 to 25 minutes.

CORNMEAL PIE

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.

VEGGIE POT PIE WITH CORNMEAL PIE CRUST

Steps:

• For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
• In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
• Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F.
• For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
• Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
• Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
• Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
• Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

CORNMEAL PIE DOUGH

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.

NOT-SO-CORNY TAMALE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
• Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
• Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

WESTERN BEEF AND CORNMEAL PIE

Steps:

• In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. , In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet. , Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes.

BLUEBERRY PIE WITH CORNMEAL CRUST

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.

TAMALE PIE WITH CHEDDAR & CORNMEAL CRUST

Steps:

• Grease 13x9x2 baking dish.
• In a large skillet heat oil add the peppers and onions saute for 5 minutes.
• Add beef to pan mixing to crumble cooking about about 5 minutes.
• Stir in remaining ingredients plus 1/4 cup beer.
• Put into prepared pan and set aside.
• In a large bowl combine all dry ingredients, stir to mix well.
• In an other bowl, whisk yogurt,eggs,and oil to blend.
• Stir in 3/4 cup cheese, scallions and jalapeño.
• Pour yogurt mixture over the cornmeal mixture and stir just till blended.
• Top the filling with crust mixture.
• Sprinkle remaining cheese on top and bake for 30 minutes.

MIXED-GREENS PIE WITH CORNMEAL CRUST

Steps:

• Preheat the oven to 375 degrees. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil. In a deep-sided sauté pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes. Add as many of the greens as can fit in the pot, along with 1 teaspoon salt. Stir and cover until the greens have wilted, 2 to 3 minutes. Add the remaining greens, stir, and cover until they have wilted, another 2 to 3 minutes. Remove from the heat and stir in the scallions, dill and parsley. Transfer the mixture to a colander set over a bowl and let cool to room temperature.
• Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri. Squeeze excess liquid from the cooled greens and add them to the cheeses. Season to taste with salt and pepper. Stir in the eggs and set aside.
• In a small saucepan, heat the milk over medium heat until it starts to bubble. Whisk in the cornmeal and 1 teaspoon salt. Continue stirring as the mixture thickens into an almost unstirrable paste. Remove from the heat. With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan. Top with the greens and cheese filling, spreading each evenly to the edges. Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps). Pour the thinned batter across the filling (some greens will poke through). Drizzle the remaining tablespoon of olive oil across the top of the pie. Bake until firm and golden brown around the edges, about 1 hour.
• Serve warm or at room temperature, with Greek yogurt on the side.

PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST

Steps:

• For crust:
• Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
• For filling:
• Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
• Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.

CHILI-CORNMEAL SKILLET PIE

Steps:

• Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium heat. Add beef, onion, bell pepper, chili powder and garlic. Sauté until vegetables are tender and beef is no longer pink, breaking up beef with back of spoon, about 10 minutes. Add beans and tomato sauce and simmer until chili is slightly thickened and beef is cooked through, about 10 minutes. Spoon Cornmeal Mush over chili, covering completely.
• Place skillet in oven and bake until topping is golden brown and chili is bubbling at edges, about 40 minutes. Let pie stand 10 minutes. Spoon onto plates and serve.

BLUEBERRY PIE WITH A CORNMEAL CRUST

Steps:

• Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
• Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
• Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
• Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.