Cranberry-Lemon Chess Pie
INGREDIENTS
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Lemon Pie Dough (recipe follows)
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Cranberry Filling (recipe follows)
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1¼ cups granulated sugar, divided
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⅓ cup unsalted butter, softened
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4 teaspoons all-purpose flour
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1 tablespoon plain yellow cornmeal
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2 large eggs
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1 cup whole buttermilk
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1 tablespoon fresh lemon juice
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½ teaspoon vanilla extract
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¼ teaspoon kosher salt
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1 cup fresh or thawed frozen cranberries, rinsed and drained but still damp
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Garnish: confectioners’ sugar
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