Buttermilk pie evolved as a makeshift dessert when the cellar and cupboards were bare of fruit.
Serves: 8
Prep.Time: 15 minutes + 35 minutes baking
1 cup sugar
3 eggs
3 tablespoons all-purpose flour
1 1/2 cups buttermilk
1/4 cup unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3/4 teaspoon vanilla extract
1 pie crust for 9-inch pie -- baked
Ground nutmeg
Preheat oven to 350 degrees. In a mixing bowl, beat together sugar and eggs until light yellow and fluffy. Briefly mix in flour. Add buttermilk, butter, lemon juice and zest. amd vanilla; mix well. Pour filling into prepared pie crust; top with a generous sprinkling of nutmeg. Bake 30-35 minutes or until filling is well-set. Serve warm or at room temperature.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved