I found this recipe at Chicken’s in the Road – Farm Bell Recipes. It reminds me a little of a Chess pie that I love to make at Thanksgiving time.
Turned out pretty, yes? Well, my fluted edges could use some work.
1 deep dish or 2 regular unbaked pie shells (see below)
1 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
8 Tablespoons cornmeal (stone-ground preferred)
3 Tablespoons all-purpose flour
1 cup milk
1 cup pecans, chopped (optional)
Mix all ingredients (except nuts) in a heavy saucepan. Bring mixture to a slow boil, stirring constantly. Boil for 3 minutes. Add nuts if desired. Pour into pie shells and bake at 375 degrees for 35 – 40 minutes until inserted toothpick comes out clean. Allow to fully cool before serving.
Note: The original recipe called for 2 unbaked pie shells. I made two Spelt Pie Crusts and lined my two pie plates with them. Then I made the filling. One batch of the filling filled only one of my pie shells. So I made a second batch of the filling. Either my pie plates are really large or the lady who posted the original recipe used small pie plates. So, I don’t know. You decide.
Also, I used this Spelt Pie Crust Recipe for the first time. It was okay. I felt like there was too much fat in the pie crust and it made the crust too soft. So, next time I will try this recipe for Easy Vegan Spelt Pie Crust.
This pie was a nice ending to our menu of Southern Fried Tofu, French Green Beans, and Rutabagas.
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