8 to 10 servings
1 tablespoon cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon fine salt
1 1/2 cups sugar
4 large eggs
1/3 cup unsalted butter, melted and cooled
1/4 cup milk
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons pure vanilla extract
One 9-inch unbaked deep-dish pie crust
Preheat the oven to 350 degrees F.
In a small bowl, combine the cornmeal, flour and salt.
In another bowl, whisk the sugar and eggs together. Add the butter, milk, juices, zests and vanilla.
Whisk again. Gradually stir in the dry ingredients and mix until combined. Pour the mixture into the pie crust.
Bake in the oven uncovered for 10 minutes. Cover the pie with foil, then bake until the center is set, about 30 minutes. Uncover and bake for another 5 minutes.
Tip: Feel free to use Meyer lemons instead of lemons and oranges in this pie.