Corn Pie with Almonds
10 servings
60 minutes
Corn pie with almonds is a delicate and aromatic treat from Yugoslav cuisine. Its roots trace back to baking traditions where corn flour provided a unique texture and almonds added a subtle nutty flavor. This pie embodies the warmth of home and the Mediterranean sun. Butter makes it soft, cognac adds sophistication, and lemon zest brings a light refreshing tang. After baking, it is dusted with powdered sugar for an exquisite finishing touch. This pie can be served with morning tea or as a dessert at family celebrations, delighting with its rich flavor and pleasant crumbly texture.
1
Preheat the oven to 180 degrees.
2
Cream softened butter with egg yolks and sugar. Add a mixture of corn and wheat flour and add cognac. Grind the almonds and mix into the dough. Add lemon zest and mix.
- Butter: 200 g
- Egg yolk: 3 pieces
- Sugar: 150 g
- Cornmeal: 300 g
- Wheat flour: 200 g
- Cognac (brandy): 2 tablespoons
- Almond: 100 g
- Lemon: 1 piece
3
Pour the dough into a greased and floured baking pan. Bake for 1 hour.
- Butter: 200 g
- Wheat flour: 200 g
4
Sprinkle the finished pie with powdered sugar.
- Icing sugar: to taste
