Friday was National Pie Day (I've extended this to International Pie weekend), and chess pie seems most appropriate this year. This is my secret Chess Pie recipe with a filling that crackles with mystery in whatever city and season it is baked: Recipe: Make pie crust (RLB's perfect cream cheese crust recipe below), line pie dish. Crimp edges, prick with fork. Bake the empty crust for 10 minutes if desired. Then, whisk three eggs + one yolk in bowl. Add 1 tablespoon all-purpose flour, 1 tablespoon cornmeal, 1/2 cup white sugar (or appropriate substitute), 1/2 cup light brown sugar (or appropriate substitute), 1/2 teaspoon kosher salt, 1-2 tablespoons citrus zest (of your choice). Whisk. Add 1/4 cup buttermilk, 1/4 cup melted and cooled unsalted butter, 2 tablespoons apple cider vinegar, 2 teaspoons vanilla extract, 2 tablespoons of citrus juice. Whisk. Pour into crust. Bake at 350 degrees for 25 minutes, then 20ish minutes (start checking at 20) at 300 degrees. Take out to cool when the center is just set. Pie will firm as it sets. Garnish with fresh fruit and whipped cream. for the crust: Rose Levy Berenbaum's perfect cream cheese pie crust (pdf) Less