Wednesday, October 6, 2010

158. Corn Meal Pie, Nutty

When you see a pie for sale that has fork-tine marks evenly spaced all the way around the crust can be fairly sure that the pie is not homemade. The crust will be tough and tasteless. If a pie crust is limp and greasy, it probably came from one of those packages of premade pie will be too thick and lack that necessary flaky quality that says, "Homemade!"

Two-crust pie making is an art and takes practice. Quality of ingredients is as important as how the dough itself is handled. Two pies made side by side may have different results if the pie chef is not careful.

For those who do not want to spend the time to learn how to make flaky pie crust, there are options. One would be to make a pie with a crumb crust...they require no knowledge of the proper use of flour, shortening, liquids or handling procedures. Another option would be to use boxed pie crust mixes. They will turn out a better-than-average crust if handled won't be homemade, but it will be edible. (Pie making and pie crust secrets are post #16).

There are many different types of pie crusts and crust ingredients, but there are also hundreds of pie fillings. After years of baking, I thought I had seen, tasted or at least read about most kinds of pies until I ran across one called Corn Meal Pie.

I could not even imagine what it would taste like let alone look like. The name intrigued me so much I knew that I just had to make one! Even if I threw the whole thing out afterward, it would be worth it just to satisfy my curiosity and to see and taste the end result. To my surprise, Corn Meal Pie was delicious. The flavor is nutty and has a very slight cornmeal flavor...all in is wonderful.

Corn Meal Pie

½ C butter or margarine
1 C sugar
½ C brown sugar, firmly packed
3 eggs, beaten
1 ¼ tsp vanilla (maple flavoring may be substituted)
½ C milk
½ C yellow or white corn meal
1 9-inch pie shell
½ C chopped pecans

Cream butter and sugars together. Add the eggs, vanilla, milk and corn meal. Mix well.
Pour into an *unbaked pie shell and sprinkle chopped nuts evenly on top.

*The pie crust recipe I used was from post #157 (I did not use the egg yolk). This crust has a wonderful shortbread flavor.

Bake at 350 degree for 45 min. After 30 minutes, shield crust with foil strips or a pie crust shield. Serves 8.

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