Servings: 1 (9-inch) pie
Cook Time: 45 min
1/2 (15-ounce) package refrigerated pie crust
5 large eggs
2 tablespoons water
1 tablespoon lemon zest
1 tablespoon orange zest
2 cups sugar
1/2 cup unsalted butter, softened
2 tablespoons self-rising flour
2 teaspoons cornmeal
Garnish: fresh raspberries
Pre-heat oven to 325°
On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, folding edges under and crimping edges, if desired.
In a medium bowl, whisk eggs until combined. Whisk in water and zests.
In a large bowl, combine sugar, butter, flour, and cornmeal. Beat at low speed with an electric mixer until smooth. Add egg mixture, beating well to combine.
Pour mixture into unbaked pie shell. Bake for 45 minutes, or until center is set. Cool for 1 hour. Cut into wedges to serve. Garnish with fresh raspberries, if desired.
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