Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 1/4 cup ice water
For the filling:
- 1 cup granulated sugar
- 1 tablespoon cornmeal
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 tablespoon apple cider vinegar
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Make the filling: In a large bowl, whisk together the sugar, cornmeal, and salt. Stir in the melted butter. Beat in the eggs one at a time, then stir in the vanilla extract, milk, and apple cider vinegar.
- Pour the filling into the prepared pie crust. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
- Let the pie cool completely on a wire rack before slicing and serving. The filling will firm up as it cools.
Notes
- For a richer flavor, you can use brown butter in the filling. To make brown butter, melt the butter in a saucepan over medium heat, swirling occasionally, until it turns a nutty brown color and has a fragrant aroma.
- The apple cider vinegar adds a subtle tang that balances the sweetness of the pie. Don’t skip it!
- If the crust edges brown too quickly, cover them with strips of aluminum foil.
- This pie is best served at room temperature or slightly warm.
