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Prep 20min
Total2hr15min
Servings8
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Ingredients
Crust
1
box refrigerated pie crusts, softened as directed on box
Filling
1 1/2
cups sugar
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon yellow cornmeal
1/4
teaspoon salt
1/4
cup butter, melted
2
teaspoons grated tangerine peel
1/3
cup fresh tangerine juice
1
tablespoon lemon juice
4
eggs, slightly beaten
Garnish, if desired
Sweetened whipped cream
Tangerine peel strips
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Steps
1
Heat oven to 450°F. Remove pie crusts from pouches; unroll on lightly floured surface. Stack crusts; roll into12-inch round. Press in bottom and up side of 9-inch glass pie plate; fold edges under and crimp. Prick bottom and side of crust with fork. Bake 8 minutes. Reduce oven temperature to 350°F. Cool crust 15 minutes.
2
Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
3
Bake 40 to 45 minutes or until center is set, covering edges with foil after 20 minutes of baking to prevent excessive browning. Cool on cooling rack 1 hour. Garnish, if desired. Store covered in refrigerator.
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Orange peel and juice can be substituted for the tangerine peel and juice.
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Nutrition Facts
Serving Size:1 Serving
Calories
450
Total Fat
21g
0%
Saturated Fat
10g
0%
Sodium
410mg
0%
Total Carbohydrate
63g
0%
Dietary Fiber
0g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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