First, pre-bake the pie crust. Preheat the oven to 350°, brush the pie crust with butter, and fill the crust with pie stones. Bake for 10-15 minutes or until golden brown.

Allow the pie crust to cool.

Stir together buttermilk, melted butter, blood orange zest, blood orange juice, lemon juice, sugar, cornmeal, flour, salt, and vanilla extract until blended.

Before adding the eggs, whip them thoroughly in a separate bowl. Once they are blended, add them to the pie filling mixture.

Place the pie in the oven at 350° for 15-20 minutes, until the pie starts to thicken. Then quickly add your sliced blood oranges in a circular patter with 1 whole slice in the center.

Place the pie back in the oven until the filling is set around 30-40 more minutes. You will know it's set because the center will hold as you jiggle the pie.

If before then, your crust begins to brown, cover the edges with strips of aluminum foil.

Allow the pie to completely cool before cutting. Serve with whipped cream.