Page 125 - United States of Pie

4 large eggs
1¼ cups sugar
4 tablespoons (½ stick) unsalted butter, melted

1 tablespoon cornmeal
1 tablespoon all-purpose flour
1 /3 cup buttermilk
1½ teaspoons vanilla extract
½ teaspoon kosher salt

Preheat the oven to 350°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it

over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a medium-size bowl whisk the eggs until frothy. Beating well
after each addition, add the sugar, melted butter, cornmeal, flour,

buttermilk, vanilla, and salt. The filling should be fairly smooth when
you’re done.
Remove the pie shell from the refrigerator, and pour the filling into
the shell. Bake the pie for approximately 40 minutes, until its center
is almost set. The pie should still have a little jiggle to it—it will set
more as it cools. Remove the pie from the oven, and let it cool to
room temperature before enjoying.