Louisiana Lemon-Cornmeal Pie

"This country pie is a snap to prepare and is easy on the budget - two main considerations of its Cajun creators.  It also tastes wonderful"  From Cajun-Creole Cooking

• 1 Recipe Flaky Pie Pastry
• 2 Cups sugar
• 1 tablespoon all-purpose flour
• 1/4 cup cornmeal
• 4 eggs,slightly beaten
• 1/4 cup unsalted butter or margarine, melted
• 1 cup milk
• 1/4 cup fresh lemon juice
• 1/4 cup grated lemon zest

METHOD

Preheat oven to 350 degrees.  Prepare pastry as directed and chill.  On a lightly floured surface, roll out pastry into a 1/32 inch-thick circle.  Gently roll crust around rolling pin; unroll into a 9-inch pie pan.  Gently ease pastry into bottom of pan; pat against side.  Do not stretch pastry.  Trim excess pastry off edges and discard.  Flute edges, if desired.  Refrigerate until ready to bake.  In a medium bowl, combine sugar, flour, and cornmeal with a fork.  Add remaining ingredients; stir until blended.  Pour filling into prepared pie crust.  Bake in preheated oven until a knife inserted into center comes out clean, 45 minutes.  Cool on a rack to lukewarm before slicing.  Makes 8 servings

back to chef and cookbook recipes

Reprinted with permission from ©Terry Thompson-Anderson, Cajun-Creole Cooking, published by Shearer Publishing click for book review & more recipes

recipe from www.inmamaskitchen.com

 

top of page