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Two different dessert pie recipes. The first recipe makes 2 pies. The second recipe makes 1 pie. We use Bob's Red Mill stoneground medium cornmeal (which we keep in fridge because of the essential oils), but degerminated cornmeal will also work.  The cornmeal crust can also be used for pies such as pumpkin or sweet potato. 

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Mom's Cornmeal Pies

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Makes 2 Crusts:

2 and 1/4 c. unbleached flour

3/4 c. cornmeal

1/3 c. sugar

1 tsp. sea salt

3/4 c. butter, chilled and cut into small pieces

2 large egg yolks

6 to 9 T. ice water

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In large mixing bowl: flour, cornmeal, sugar, and salt; stir to mix. With a pastry blender or two knives, cut cold butter into the flour mixture until the mixture resembles coarse crumbs.  

In a small bowl, combine egg yolks and 6 tablespoons water; whisk until frothy; add to flour mixture, mix until moistened and forms a ball. If the dough seems too crumbly, add more water 1 tablespoon at a time as necessary.

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Filling for 2 Pies:

1 c. butter, softened

1 and 1/4 c. sugar

2 eggs + 2 egg whites leftover from making crust

1 and 1/2 c. light karo syrup

1/2 c. water

1 tsp. vanilla

1/2 c. cornmeal

2 T. nonfat dry milk powder

3 T. unbleached flour

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Preheat oven to 350°.

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In a large bowl: cream butter and sugar. Beat in eggs. Add corn syrup, water, and vanilla; mix well.

 

In small bowl, mix cornmeal, dry milk, and flour; stir into butter/sugar mixture until well combined. Pour equally into the 2 pie shells.  Bake for 25 minutes. Reduce heat to 300°.  Bake 20 to 25 more minutes, or until set (until knife inserted in the center comes out clean).  Cool completely on wire rack. When serving, garnish with whipped cream if desired.  Refrigerate any leftovers. 

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Simple Corn Meal Pie
 

3 large eggs
1 c. sugar 
1/4 c. butter, softened
1 tsp. vanilla
1 c. corn meal
1/8 tsp. salt
sugar for sprinkling 

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In large bowl: combine all ingredients. Set aside, and let sit for 20 minutes; stir again before pouring into pie shell (do not skip the 20 minute resting time).

 

Preheat oven to 350°.

Pour mixture into 9" wheaty pie shell. Sprinkle top lightly with sugar. Bake for 30 to 35 minutes. Pie will turn a golden brown and have a crackled appearance on top.

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