I really enjoyed this old-fashioned buttermilk pie. It was really easy too, since I used a pre-made pie crust I had on hand. I just unrolled the crust, mixed the filling (which took about 5 minutes), filled the pie, and baked it. The filling forms a firm eggy custard in the oven. I want to try more of these type of old-fashioned pies in the future. Using my own crust would make the flavor even better.
adapted from Penzey's
1 single unbaked pie crust
Pie filling:
13/4 Cups sugar
1 TB. (heaping) flour
1 stick butter, melted
3 eggs
1/2 Cup buttermilk
1 tsp. pure vanilla extract
1/2 tsp. Penzey's pie spice (or cinnamon)
1. Preheat oven to 350°. For the filling, combine the sugar and flour. Add the melted butter and eggs and mix. Add the buttermilk, vanilla and pie spice and mix well. Pour into the pie shell and bake at 350° for 50-60 minutes until there is very little movement when you jiggle the pie. (You still want a little jiggle; will set up as it cools.) Remove from oven and cool well before slicing, at least three hours. Great chilled as well.
Pie filling:
13/4 Cups sugar
1 TB. (heaping) flour
1 stick butter, melted
3 eggs
1/2 Cup buttermilk
1 tsp. pure vanilla extract
1/2 tsp. Penzey's pie spice (or cinnamon)
1. Preheat oven to 350°. For the filling, combine the sugar and flour. Add the melted butter and eggs and mix. Add the buttermilk, vanilla and pie spice and mix well. Pour into the pie shell and bake at 350° for 50-60 minutes until there is very little movement when you jiggle the pie. (You still want a little jiggle; will set up as it cools.) Remove from oven and cool well before slicing, at least three hours. Great chilled as well.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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