Corn Meal Pie 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.

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.

CORNMEAL PIE

Steps:

• Heat oven to 375°F.
• Spray 8x8-inch square pan.
• Mix cornmeal, water, buttermilk, melted butter, sugar and salt together.
• Heat till boiling and let simmer for 5 minutes-stirring constantly.
• Let cool.
• Mix in eggs, baking soda, and half of the cheese.
• Pour into prepared pan.
• Sprinkle over the left over cheese and bacon bits.
• Bake 30-35 minutes or until toothpick is inserted in the middle and comes out clean.

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.

TOMATO PIE WITH CORNMEAL CRUST

Steps:

• Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
• For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
• Preheat the oven to 400 degrees F.
• Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
• Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
• Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

CORNMEAL PIE

Steps:

• 1. 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 pie shells.
• 2. Bake at 350^ for 25 minutes. Reduce heat to 300^. Bake 20-25 minutes longer or until silver knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream if desired, Sprinkle with cinnamon sugar mixture if desired. Refrigerate any leftovers. Makes 2 pies.

CORNMEAL PIE CRUST

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.

CORN MEAL PIE

Steps:

• 1. Pre heat oven to 350 degrees.... Melt Butter
• 2. Add flour and corn meal to butter. Beat the eggs and mix in with the flour corn meal and butter.
• 3. Mix the two sugars together and add in the mixture then add milk.
• 4. Put the vanilla in and mix it up. Cook in Pre-Heated oven on 350 imediately after mixing and putting in deep dish pie shell for 1 hour or just til pie set ready.