Cranberry-Lemon Chess Pie
Yields: 1 (9-inch) pie
  • Lemon Pie Dough (recipe follows)
  • Cranberry Filling (recipe follows)
  • 1¼ cups granulated sugar, divided
  • ⅓ cup unsalted butter, softened
  • 4 teaspoons all-purpose flour
  • 1 tablespoon plain yellow cornmeal
  • 2 large eggs
  • 1 cup whole buttermilk
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup fresh or thawed frozen cranberries, rinsed and drained but still damp
  • Garnish: confectioners’ sugar
  1. Preheat oven to 375°.
  2. Let Lemon Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Place on a rimmed baking sheet.
  3. Bake for 15 minutes. Carefully remove paper and weights. Let cool on a wire rack for 20 minutes. Reduce oven temperature to 350°.
  4. Spread Cranberry Filing in cooled crust.
  5. In a large bowl, beat ¾ cup granulated sugar, butter, flour, cornmeal, and eggs with a mixer at medium speed until almost smooth. Stir in buttermilk, lemon juice, vanilla, and salt. Pour over Cranberry Filling.
  6. Bake until set, 40 to 45 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool completely. Refrigerate until cold.
  7. Just before serving, toss cranberries with remaining ½ cup granulated sugar. Top pie with sugared cranberries. Garnish with confectioners’ sugar, if desired.
Recipe by Taste of the South at