Cut butter into cubes and place in freezer.

In food processor, pulse together flour, cornmeal, sugar and salt until well mixed.

Add butter cubes and pulse until mixture forms small (pea-size) clumps.

In small bowl, whisk together egg yolks and 1 Tbsp. ice water.

Pour egg mixture into dry mix and pulse until dough holds together, adding second tablespoon of ice water if necessary.

Gather dough, place on clean, dry surface and knead briefly to smooth out.

On work surface covered in flour, pat and press into circle about 1-inch thick, wrap in parchment paper and refrigerate for two hours, or up to two days.

Preheat oven to 425 degrees F.

In 9-inch pie plate, place crust and shape to fill plate.

In large bowl, mix together all filling ingredients.

Pour filling into chilled pie crust in dish.

Bake for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 45-50 minutes, until crust is golden.

Cool 30 minutes before serving.