Tennessee’s first lady, Andrea Conte, requested that Hilda Pope, chef/manager of the governor’s residence, send us this recipe. She has served this pie on many occasions and has even made it in individual, 4-inch, tart shells.
½ cup (1 stick) butter
1 cup granulated sugar
3 eggs
1 tablespoon white vinegar
1 tablespoon vanilla extract
1 tablespoon cornmeal
1 unbaked (8-inch) piecrust
Preheat the oven to 350°. In a large mixing bowl whisk together the butter, sugar, eggs, vinegar, vanilla, and cornmeal. Pour this mixture into the piecrust. Bake for 40 to 45 minutes or until set.
Hint: For a 9-inch deep-dish pie, double the ingredients.
YIELD: 8 SERVINGS