Ingredients:
1 par-baked All Buttah Pie Crust (https://food52.com/recipes…)
4 (226 grams) large eggs
1 cup(230 grams) buttermilk
1 teaspoon(5 grams) apple cider vinegar
3 tablespoons(50 grams) fine yellow cornmeal
2 tablespoons(28 grams) unsalted butter, melted
1/2 teaspoon(2 grams) fine sea salt
1/2 teaspoon(2 grams) freshly ground black pepper
1/4 teaspoon(1 gram) smoked paprika
1 1/4 cups(125 grams) finely grated Manchego cheese
Quince paste or preserves (fig, apple, pear, cherry), as needed for serving
Directions:
Heat the oven to 375°F/190°C. Place the pie crust inside the pie plate on a parchment-lined baking sheet.
In a medium bowl, whisk the eggs, buttermilk, vinegar, and cornmeal until well combined. Add the melted butter and whisk well to combine. Add the salt, pepper, paprika, and cheese and mix to combine.
Pour the custard into the prepared crust, and transfer to the oven. Bake until the custard appears set around the outside edge, but is still slightly jiggly in the center, 35 to 40 minutes.
The pie is delicious slightly warm, but I usually serve it at room temperature, letting it cool completely on a cooling rack. You can also chill the pie for up to 24 hours and slice and serve cold. Serve slices with a thin slice or wedge of quince paste, or a thin top layer of fruit preserves.