Cornmeal Crust Black Raspberry Pecan Pie
INGREDIENTS: Serves 8
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon cornmeal
- 1/2 cup shortening
- 8 tablespoons butter, cold
- 4-5 tablespoons ice-cold water
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For the filling:
- 1 tablespoon butter
- 2 cups black raspberries (or red raspberries, if unavailable)
- 1 1/2 cup bourbon
- Juice of 1 lemon, plus zest
- 2 tablespoons sugar
- 3 eggs
- 1/2 cup sugar
- 1 cup dark corn syrup
- 1 cup chopped pecans
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons butter, chopped
To prepare crust:
- Sift flour, salt, sugar, and cornmeal into a large bowl. Add shortening, and cut into the flour mixture using a pastry blender until the mixture resembles coarse cornmeal.
- Cut cold butter into -inch cubes and gradually add to bowl, using pastry blender to combine. Once butter has been cut into flour mixture, gradually add ice-cold water, 1 tablespoon at a time. Add only enough water to moisten and bind the dough.
- Form the dough into a disc and wrap in wax paper. Refrigerate up to 30 minutes before rolling. Flour a surface with a mixture of flour and cornmeal. Roll out dough until large enough to fit a 9-inch pie plate. Press dough into pie plate, evenly working up the sides of plate. Crimp edges.
–Recipes by Trace Barnett | Photos by James Acomb
This story appears in Birmingham magazine’s November 2017 issue. Subscribe today!
