CORNMEAL PIE
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
VEGGIE POT PIE WITH CORNMEAL PIE CRUST
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
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 CRUST
I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.
Provided by Scotty Callies Mom
Categories Dessert
Time 10m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 6
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.
TOMATO PIE WITH CORNMEAL CRUST
Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.
Provided by Kardea Brown
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 28
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.
GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST
Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 22
Steps:
- In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
- In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
- Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
- Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
- Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
- Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.
Nutrition Facts : Calories 640, Carbohydrate 100 g, Cholesterol 70 mg, Fat 5, Fiber 4 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 48 g, TransFat 2 g
CORNMEAL PIE CRUST
I like this pie crust for apple and pumpkin pie and I am sure it would compliment most pies.
Provided by Chris T.
Categories Other Desserts
Number Of Ingredients 7
Steps:
- 1. Stir together first 4 ingredients in a large bowl.
- 2. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Push mixture to 1 side of bowl.
- 3. Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.
- 4. Gently press dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.
- 5. TIPS when ready to fill and bake: Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
- 6. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
- 7. Roll remaining Cornmeal Crust Dough disk as directed in Step 5, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp.
CORNMEAL CRUST
This cornmeal crust is the perfect shell for our Tamale Pies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- Whisk cornmeal with 1 1/2 cups cold water.
- In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
- Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
- Remove from heat; stir in butter until melted.
BLUEBERRY PIE WITH A CORNMEAL CRUST
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there's the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho's part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 13
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.
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CORNMEAL PIE CRUST - HOME COOKS GUIDE
From homecooksguide.com
Estimated Reading Time 3 mins
- Measure out your flour, salt and sugar. If you substitute unsalted butter, I definitely recommend adding the salt. Otherwise, it’s optional.
- d=”instruction-step-3″>3. Cover and refrigerate these ingredients for 30 minutes or overnight. Refrigerate 1/2 cup of water as well.
- “instruction-step-4″>4. With your hands, break up the butter into smaller pieces. The smaller you diced it the less work this will be here. You want the butter to be crumbled into chunks about the size of a pea or shelled fava bean. If you would prefer not to use your hands to break up the butter, check out our How To Make Pie Crust blog post which outlines alternative methods.
CORNMEAL PIE CRUST - BAKING SENSE®
From baking-sense.com
4.4/5 (8)Total Time 2 hrs 10 minsCategory Pies & TartsCalories 374 per serving
- Combine the all purpose flour and cornmeal with the salt and sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut the lard or shortening into the flour mixture until it resembles coarse cornmeal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests.
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