by lapadia
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my 106 recipes »
lapadia's Notes:
Expand3/4 cups all purpose flour Ask a question about this ingredient
2 tablespoons granulated sugar (reduce to 1 tbl. for less sweet) Ask a question about this ingredient
1/3 cup enriched cornmeal (Golden Pheasant is my favorite to use) Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/8 teaspoon sea salt Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
2 tablespoons all-purpose flour Ask a question about this ingredient
1/4 cup shredded coconut, plus 2 tablespoons for the circumference of the pie Ask a question about this ingredient
1 cup fresh sweet white corn kernels (frozen or canned works if corn is out of season) Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
2 large eggs - beaten Ask a question about this ingredient
4 tablespoons (1/2 stick) unsalted butter, melted Ask a question about this ingredient
GARNISH - OPTIONAL Ask a question about this ingredient
Enough raspberries or fruit of choice for the circumference of the pie Ask a question about this ingredient
Sugar or Wilton Shimmer Dust to sprinkle on the raspberries Ask a question about this ingredient
PREPARE THE CORNMEAL CRUST In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter until it resembles the size of peas. Sprinkle 1 tablespoon of milk over mixture; gently toss with a fork. Add 3 to 4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened … dough will feel crumbly.
Ask a question about this stepTurn out onto a lightly flour surface and knead 7-8 times or just until it clings together. Roll the dough into a 12 inch circle and place onto a 10 inch pie plate. Crimp edges, set aside until needed.
Ask a question about this stepPREPARE THE FILLING Preheat oven to 350 degrees F.
Ask a question about this stepPlace the corn kernels in a microwavable container with a cover, add 3 tablespoons water and a pinch of sea salt; zap on high for one minute, stir and zap for one more minute, to release the corn flavor. Reserve 2 tablespoons of the corn kernels for the circumference of the pie.
Ask a question about this stepIn a large bowl, combine the buttermilk, vanilla, eggs and melted butter. Add the sugar, flour, coconut the zapped corn and its cooking water to the liquid ingredients, whisk to combine and pour into the unbaked cornmeal crust.
Ask a question about this stepBake for 40 minutes; take pie out of the oven and sprinkle the reserved coconut and corn kernels around the circumference.
Ask a question about this stepPlace pie back in the oven for 10-15 minutes more, or until set.
Ask a question about this stepLet cool about an hour. Optional - add raspberries or fruit of choice around the circumference and sprinkle sugar or Wilton Shimmer Dust over the tops of berries.
Ask a question about this stepWhat an inventive use of corn and mixture of flavors!
This looks yummie and very nice pictures too! :)
This looks fantastic - what a great combination of flavors!
The flavors are great for something a little on the sweet and savory at the same time!
It sounds perfectly delicious! and I love the red and yellow colors...beautiful!
I can see deleting or greatly reducing the sugar in the crust, adding some fresh herbs (oregano, marjoram) and using it for a savory tamale-inspired pie as well. (Kind of like the wonderful "tamale pie" casserole my great aunt made, many years ago.) Love, love, love this!!! ;o)
YES!!! I make this same crust savory...reducing the sugar, I have a poblano chicken tamale type and a beef too. I love using this crust, so versatile!
Linda, this looks so good I can almost taste it! I have never seen a more beautiful pie...
Thanks Antonia! I make my original recipe every year when the raspberries are ripe, it was fun to make again (a little help from my husband because of my mending shoulder) with the corn addition, I was glad we still had raspberries left!
Deadly . . . but delicious! And so beautiful, too. Love it!! ;o)
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Linda! Glad you resubmitted this! Was wondering what fun thing to do with the last of the sweet corn!