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.
HEIRLOOM TOMATO PIE
Provided by Food Network Kitchen
Time 3h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
- Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
- Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
- Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.
WESTERN BEEF AND CORNMEAL PIE
With this hearty main dish recipe, the bread is baked right in the casserole. The meal covers all four food groups, and it's a guaranteed family pleaser. -Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. , In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet. , Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes.
Nutrition Facts : Calories 452 calories, Fat 23g fat (13g saturated fat), Cholesterol 113mg cholesterol, Sodium 1195mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 4g fiber), Protein 23g protein.
CORNMEAL CRUST FOR PEACH POTPIE
Use this cornemeal crust recipe to make our Peach Potpie. Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of the disk with a rolling pin to soften before rolling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Yield Makes 2 disks (enough for two 11-inch pies)
Number Of Ingredients 7
Steps:
- Pulse flour, cornmeal, sugar, and 1 3/4 teaspoons salt in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with no large pieces remaining. Add yolk, and drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together when pressed between 2 fingers (it should not be wet or sticky). If dough is too dry, pulse in more water, 1 tablespoon at a time.
- Turn out dough onto work surface, and knead once or twice to combine. Divide dough in half. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
CORNMEAL PIE
This is from a cookbook I received in an exchange a while back. It's a compilation of recipes from the family's of the Aaron Parker Elementary School. Most of the recipes are very simple, that is why I like them. I am posting this so that I do not lose it. I like some of these old fashioned recipes, this sounds like it would be interesting.
Provided by Tricia Foley
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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
This is an South African dish very popular at barbecues. It is very tasty and even little kids love it.
Provided by maddy05 Vanderwalt
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 8.5, Cholesterol 108.7, Sodium 1097.3, Carbohydrate 36.6, Fiber 1.5, Sugar 20.9, Protein 12.3
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.
CORNMEAL PIE DOUGH
This dough forms the crust for Acorn Squash and Honey Pies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes four 5-inch pie crusts
Number Of Ingredients 6
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.
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.
BARLEY-CORNMEAL CRUST
Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.
Provided by Genevieve Ko
Categories Bake Pie Summer Cornmeal Dessert Vegetarian Soy Free Tree Nut Free
Yield Makes enough for one 9-inch pie with a lattice top
Number Of Ingredients 7
Steps:
- Combine both flours, the cornmeal, sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Sprinkle the grapefruit juice over the mixture and pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.
- Turn the dough out and divide it into 2 portions, one slightly larger than the other.
- Shape the dough into two 1-inch-thick disks, wrap each tightly in plastic wrap, and refrigerate until firm, at least 2 hours.
- Make-ahead: The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.
CORNMEAL CRUST
Provided by Allison Kave
Categories Cornmeal
Yield Makes enough for one double-crust 9-inch (23-cm) pie crust
Number Of Ingredients 9
Steps:
- Prepare the butter and lard, if using. Cut the butter into 1/2-inch (12-mm) cubes (a bench scraper is perfect for this, but a sharp knife works well too), and cut the lard into small pieces. Return them to the fridge to cool.
- In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use.
- On a clean flat surface or in a large shallow bowl, toss the flour, cornmeal, cornstarch, sugar, and salt together lightly to blend. Add the butter and lard (if using) to the dry ingredients and, using the tool of your choice, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Try to use a straight up-and-down motion, as the more you press on the flour the more tough gluten will develop. Avoid using your fingers, as the heat from your hands will melt the fat and further encourage gluten development. Unlike with pasta or bread, gluten is the enemy of pie dough, so be gentle, and be quick!
- Once your fat has been cut down to size, spread your mixture out to expose as much surface area as possible. Gently drizzle about half of your milk mixture over the flour, trying to cover as wide an area as you can. Using bench scrapers or a large spoon, lightly toss the flour over the liquid, then spread everything out again, and repeat the process with the second half of the liquid.
- You should now have a dough that will just hold together when pressed against the bowl, with visible little chunks of butter. If you need to add more liquid to bind it, do so with more cold milk, adding a tablespoon at a time until you reach the right texture. It's not an exact science, as everything from the humidity in the air to the dryness of your flour will affect the consistency of your dough.
- Once you've reached your goal, cover the dough tightly in plastic wrap and refrigerate it for at least 1 hour. The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.
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.
CORNMEAL SOMBRERO PIE
I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11x7-in. baking dish., In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12x8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown.
Nutrition Facts :
MEXICAN SHEPHERD'S PIE WITH CORNMEAL BUTTERMILK TOPPING
The topping on this "pie" is really wonderful. Make it first and let it sit while you prepare the meat filling. Use the jalapeno if you want some heat, or use dried chili flakes.
Provided by Cookin-jo
Categories Savory Pies
Time 50m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the topping beat together eggs, buttermilk and butter. Whisk in the dry ingredients until smooth and set aside.
- Brown ground beef with the onions and peppers. Drain off fat and return to the pan.
- Add remaining ingredients and simmer, covered, for 15 minutes.
- Pour into an ungreased 8 by 8 inch baking dish and level off the top.
- Spread topping over the meat.
- Bake at 350 degrees for 20 minutes.
- Prep time includes time to simmer the meat mixture.
Nutrition Facts : Calories 276.1, Fat 14.7, SaturatedFat 5.8, Cholesterol 96.7, Sodium 709.8, Carbohydrate 18.3, Fiber 2.8, Sugar 4.8, Protein 18.5
MIXED-GREENS PIE WITH CORNMEAL CRUST
Provided by Sara Dickerman
Categories dinner, lunch, main course, side dish
Time 1h45m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil. In a deep-sided sauté pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes. Add as many of the greens as can fit in the pot, along with 1 teaspoon salt. Stir and cover until the greens have wilted, 2 to 3 minutes. Add the remaining greens, stir, and cover until they have wilted, another 2 to 3 minutes. Remove from the heat and stir in the scallions, dill and parsley. Transfer the mixture to a colander set over a bowl and let cool to room temperature.
- Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri. Squeeze excess liquid from the cooled greens and add them to the cheeses. Season to taste with salt and pepper. Stir in the eggs and set aside.
- In a small saucepan, heat the milk over medium heat until it starts to bubble. Whisk in the cornmeal and 1 teaspoon salt. Continue stirring as the mixture thickens into an almost unstirrable paste. Remove from the heat. With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan. Top with the greens and cheese filling, spreading each evenly to the edges. Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps). Pour the thinned batter across the filling (some greens will poke through). Drizzle the remaining tablespoon of olive oil across the top of the pie. Bake until firm and golden brown around the edges, about 1 hour.
- Serve warm or at room temperature, with Greek yogurt on the side.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 611 milligrams, Sugar 5 grams, TransFat 0 grams
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