Recipe courtesy of Cheryl Smith
Episode: American Food
Save Recipe Print
10 servings


Corn Pie Crust:


For the crust: Combine half of dry ingredients into a food processor. Add half of butter pieces into mixture and pulse until it resembles coarse meal. Turn out into a bowl. Repeat with remaining half of ingredients. Add ice water to bowl with dough. Press together and divide corn crust into 2 equal parts. One will be used for this pie, and the other refrigerate for future use. Press 3/4 of crust into a pie dish and refrigerate for 20 minutes. Rest of crust will be for crumbling on top of pie later.

For the filling: Combine all of the ingredients for the filling, except butter, and pour into pie crust. Crumble rest of crust mixture over the top and dot with unsalted butter. Bake in a preheated oven at 375 degrees for 35 to 50 minutes, until top is golden and bubbling.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Apple Pie

Recipe courtesy of Food Network Kitchen

Cinnamon Bun Apple Pie

Recipe courtesy of Food Network Kitchen

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Apple Pie Bars

Recipe courtesy of Ina Garten

Chef's Salad

Recipe courtesy of Food Network Kitchen

Apple Crisp

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword

          Latest Stories