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BUTTERMILK PIE IN CORNMEAL PASTRY

Unbaked Cornmeal Pie Shell
3 eggs, separated
1 cup sugar
1 tbls. butter
1/4 cup flour
2 cup buttermilk
l/4 tsp. grated lemon peel
2 tbls. lemon juice
Meringue (3 egg whites)

Beat yolks, adding sugar gradually. Cut butter into flour; add
buttermilk, lemon peel and juice. Fold in yolks. Pour into 9"
Cornmeal Pie Shell. Bake in hot oven (425'F.) 10 minutes; reduce
temperature to 350'F. and bake 20 to 25 minutes. Cool. Pile meringue
lightly over cooled filling. Bake in moderate oven (350F.) 12 to
15 minutes.


CORNMEAL PIE SHELL

1 cup sifted flour
1/2 tsp. salt
1/2 cup cornmeal
1/2 cup shortening
1/2 cup grated Cheddar cheese
1/4 cup water

Sift together flour and salt; stir in cornmeal. Cut in shortening
until mixture resembles fine crumbs. Stir in Cheddar cheese; sprinkle
water over mixture gradually, mixing lightly with fork. Shape into
ball; flatten on lightly floured surface. Roll to about 1/8"
thickness. Line 9" pie pan; trim and flute edge. Fill and bake as
directed.

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