Chess Pie

Ingredients

• 1 cup Gluten-Free All-Purpose Flour Blend
• 1/4 cup Cornmeal
• 1/4 teaspoon Salt
• 1/2 cup Unsalted Butter, cold and cubed
• 4-6 tablespoons Ice Water
• 1 1/2 cups Granulated Sugar
• 1/2 cup Unsalted Butter, melted
• 4 large Eggs
• 1/4 cup Whole Milk
• 1 tablespoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1 tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 1/8 teaspoon Pinch of Nutmeg
• For dusting Powdered Sugar (optional)

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a medium bowl, whisk together the gluten-free flour, cornmeal, and salt.

3. 3

   Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

4. 4

   Gradually add ice water, one tablespoon at a time, until the dough comes together.

5. 5

   Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

6. 6

   On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and crimp the edges.

7. 7

   In a large bowl, whisk together the granulated sugar and melted butter until smooth.

8. 8

   Beat in the eggs one at a time, then stir in the milk, white vinegar, vanilla extract, lemon juice, lemon zest, and nutmeg.

9. 9

   Pour the filling into the prepared pie crust.

10. 10

    Bake for 45-55 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Let cool completely before serving. Dust with powdered sugar if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.