Makes one 9-inch pie
Southern, traditional, and dependable, just like the newly wedded Jason. You want this pie in your repertoire. A friendly note: overbaking will crack the surface of the pie. The filling may jiggle when you take it out of the oven, but it will continue to bake as it sits.
You will need: 1 single 9-inch cornmeal pie crust, blind-baked (here).
INGREDIENTS
FILLING
3 tablespoons cornmeal
1 tablespoon pastry flour (low protein)
4 large eggs, room temperature
1 cup buttermilk, room temperature
¼ cup sour cream, room temperature
½ cup unrefined sugar
6 tablespoons butter, melted and cooled
1 teaspoon vanilla
Zest of 1 lemon
TOOLS YOU’LL NEED
Measuring cups and spoons
Microplane grater
2 medium-size mixing bowls with deep sides
Whisk
Large wooden spoon
Preheat the oven to 375 degrees.
Combine the cornmeal and flour in a medium bowl with deep sides. Set it aside.
In a separate medium bowl, whisk together the wet ingredients.
Fold the wet mix into the dry in thirds, using a large wooden spoon.
Pour the filling into the prepared pie shell.
Bake for 35 to 40 minutes.
The pie is finished when the middle is golden brown, but still jiggly.
Allow it to cool for 2 hours.
Serve room temp or chilled.