28 November 2007

Buttermilk Pie

For the people who know me, my fondness for PIE is well-documented. Among my favorites is this southern traditional pie, with the specifics of this recipe coming from my mother's older sister, Janice.

Preheat Oven to 425 and have an unbaked pie shell ready.

In a bowl, mix:
1 1/3 c sugar
3 T flour
1/2 c margarine, melted
2 eggs
1 c buttermilk
1 t lemon extract
2 t vanilla extract

pour filling into pie shell and bake for 10 minutes at 425, then reduce oven temp to 350 and continue to bake for 30-35 minutes. Filling will be a faint golden brown when done.

Note: do NOT substitute butter for margarine.

Variant: as an experiment, this pie was once made with Heavy Cream used in place of buttermilk. The effect is very different, but quite edible.


(best shell recipe is 1 c flour, 1/3 c shortening, pinch salt, 3 T iced water - don't overhandle -benefits from 30 mins chilling before rolling, though not required. Super flakey)

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