Description

You don't need to be a southern belle to make or enjoy this wonderful pie. Serve it anytime but it's especially great around the holidays.

Ingredients

• 1⁄2 (14.1 oz.) package refrigerated piecrust (1 sheet)
• 1 c. sugar
• 1 T. all-purpose flour
• 1 T. plain cornmeal
• 1⁄8 t. salt
• 2 large eggs
• 2 large egg yolks
• 1⁄2 c. cold, strong brewed unsweetened tea
• 1⁄4 c. unsalted butter, melted and slightly cooled
• 1 t. lemon zest
• 1 T. freshly squeezed lemon juice
• sweetened whipped cream, to serve
• lemon zest, for garnish

Steps

1. Preheat oven to 350 degrees.
2. On a lightly floured surface, roll piecrust into a 12 inch circle. Press it into the bottom and up the sides of a 9 inch pie plate. Fold edges under, and crimp as desired. Refrigerate for 15 minutes. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
3. Bake 15 minutes. Carefully remove paper and weights. Let cool 30 minutes on a wire rack.