Cranberry Chess Pie

 

Single pie crust

1 1/4 C. granulated sugar
1/2 C. (1 stick) unsalted butter
Zest of 1 orange
3 large eggs
7 T. all-purpose flour
1 T. cornmeal
Pinch kosher salt
1 C. buttermilk
1 T. vanilla paste (can substitute vanilla extract)
2 C. fresh cranberries, coarsely chopped

Prepare single pie crust. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Let chill for 15 more minutes in the fridge. Meanwhile, preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, combine sugar and butter. Zest the orange into the bowl and cream together the ingredients until the mixture is light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. In a small bowl, whisk together the flour, cornmeal, and salt. In a separate small bowl or pitcher, stir together the buttermilk and vanilla paste. Add 1/3 of the dry ingredients to the butter mixture and mix just until combined. With the stand mixer set to low, add half of the buttermilk mixture and mix to combine. Add another 1/3 of the dry ingredients and mix just until combined. Add the rest of the buttermilk mixture, mixing to combine, and then the final third of the dry ingredients. Mix until combined. Scrape down the sides of the bowl to incorporate any unmixed ingredients and gently fold in the cranberries. Pour the batter into the prepared pie shell, smoothing the filling with a rubber spatula. Bake for 40-45 minutes, rotating 180 degrees half-way through. The pie is done when the top is golden brown and slightly puffed. Cool to room temperature. Serve pie at room temperature or slightly chilled.