Sunday, June 5, 2011

Buttermilk Pie

My favorite pie E-V-E-R!! This recipe makes 2 9-inch pies - make one for your family and one for a friend.

2 9-inch pie crusts, unbaked
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) light butter, melted
1 cup buttermilk
**a little lemon zest and a squeeze of juice is a nice addition, lemon in his buttermilk pies it adds a subtle tartness.

Mix sugar, flour and salt. Add eggs, butter, buttermilk and vanilla (lemon if you are adding it)- stir well to combine. Pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn't jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Cool in a rack and serve at room temperature. Refrigerate any leftovers.

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