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1
To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
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2
Mix flour, cornmeal and salt in a medium bowl.
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3
Cut in the shortening, using a pastry blender, until size of small peas.
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4
Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
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5
Gather the pastry into a ball.
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6
Shape into flattened round onto lightly floured surface.
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7
Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
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8
Place the pastry into pie plate; pressing firmly against bottom and sides.
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9
Trim and flute pastry edge.
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10
Heat oven to 425F.
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11
Set oven rack to lowest position.
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12
In a bowl, beat eggs well.
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13
Stir in all remaining filling ingredients; mix well.
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14
Pour into prepared pastry-lined pie plate.
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15
Bake for 15 minutes.
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16
Meanwhile, prepare streusel topping by mixing all four ingredients.
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17
Reduce oven temperature to 350F.
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18
Bake for 35 minutes longer.
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19
Remove from oven; sprinkle streusel topping over pie.
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20
Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
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21
Cool completely on wire rack, about 2 hours.
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22
Serve with whipped cream.
