Ingredients

• 1 ¼ cups Milk or Dairy Free Vanilla Milk (300 mL)
• 1 Tbsp Vinegar (15 mL)
• 4 Eggs
• ¾ cup Granulated Sugar (150 g)
• ¼ cup Light Brown Sugar (50 g)
• 4 Tbsp Butter or Dairy Free Butter, melted and cooled (60 g)
• ¼ cup Gluten Free 1-to-1 Baking Flour (148 g)
• 1 Tbsp Gluten Free Cornmeal (9.5 g)
• 1 Tbsp Vanilla Extract (15 mL)
• ¼ tsp Salt

• ½ pkg Gluten Free Pie Crust Mix prepared according to package directions

Instructions

1. Pour milk into a large measuring cup and add vinegar. Set aside.
2. Place eggs and sugar in a large mixing bowl. Blend until light and fluffy. Next, add melted butter, flour, cornmeal, milk, vanilla and salt. Mix for 5 minutes. Set aside while you prepare the pie crust. This mixture can also be made the day before and refrigerated overnight.
3. Preheat oven to 350°F.

1. Prepare ½ package Gluten Free Pie Crust Mix according to package instructions.

1. Press your crust of choice into a 10-inch pie dish. When ready to bake, give the pie mixture one more quick mix, then pour it into the prepared crust. Place pie on a sheet pan and bake for 40–45 minutes, or until pie is golden brown and set when you jiggle the pan. Allow the pie to cool to room temperature before slicing.