Ingredients:

1 (9-inch) unbaked deep-dish pie shell, chilled

2 cups sugar

2 tablespoons cornmeal

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) butter, melted and slightly cooled

1/4 cup whole milk

1 tablespoon distilled white vinegar

2 teaspoons vanilla extract

4 large eggs, lightly beaten

Directions:

1. Position a rack in the center of the oven and preheat to 425°F. Line the pie shell with aluminum foil or parchment paper, making sure it extends over the edge of the crust. Fill with pie weights or dry, uncooked rice or beans. Bake 5 minutes or until pie shell no longer looks wet. Carefully remove the foil and weights and continue baking until crust looks dry and golden, about 5 minutes more. Cool completely on a wire rack.

2. Reduce oven temperature to 350°. Whisk together the sugar, cornmeal, flour and salt in a large bowl. Whisk in melted butter, milk, vinegar and vanilla. Whisk in eggs. Pour into the pie shell, filling it only to the inside rim. Depending on the size of your pie shell, you might have a tad leftover that you can discard or bake in a ramekin as a cook’s treat.

3. Bake until the top is golden brown and puffy around the edges, and the filling is almost set, about 50 minutes. A 2-inch circle in the center of the filling should jiggle slightly (not slosh) when the pan is gently shaken. Shield the edges of the crust with strips of aluminum foil if they brown too quickly before the filling is done.

4. Cool completely on a wire rack. The filling will finish setting as it cools and the edges will deflate.

Bon Appetit!