1 (15 oz.) pkg. refrigerated pie crust
2 c. sugar
2 tbsp. cornmeal
1 tbsp. all-purpose flour
1/4 tsp. salt
1/2 c. butter, melted
1/4 c. milk
1 tbsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten

Unfold pie crusts, and stack on a lightly floured surface. Roll into 12 inch circle. Fit pie crust into a 9 inch pie place according to package directions; fold edges under, and crimp. Line pie crust with aluminum foil, and fill crust with pie weights or dried beans.

Bake at 425°F for 4 to 5 minutes. Remove weights and foil; bake 2 to 3 more minutes or until golden. Let cool completely. Stir together sugar and next seven ingredients until blended. Add eggs, stirring well. Pour into pie crust.

Bake at 350°F for 50-55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie completely on a wire rack. Preparation time: 23 minutes.

Bake 1 hour and 3 minutes.

Note: Rolling two refrigerated pie crusts together creates a tender, flaky pastry that rivals any homemade one.