Buttermilk pies? At first, the thought may sound terribly unappetizing to those who never sampled their exotic flavor before. However, these simple pies, which originated years ago in Southern kitchens, consist of an incredibly delicious custard-like texture unlike any other you tasted in the past.
Furthermore, these pies take no work to throw together. The hardest part is assembling the ingredients. Once you mix and beat everything, you pour into your pie shell and just wait while the kitchen fills with that heavenly aroma of cinnamon or lemon.
The first recipe I want to share with you is for my best old-fashioned buttermilk pie. The light hint of cinnamon added to the buttermilk does something special to enhance the flavor of its creamy goodness.
On the other hand, the second recipe is just as wonderful–only in a different way to please your taste buds with lemon and grated lemon peel or lemon extract. This recipe that I call my favorite Deep-South buttermilk pie has just enough of a tang to the sweetness for an exciting kick of flavor.
You’ll need to a prepare a 10-inch pie shell. Seriously, readers, if you want a dependable and easy pie crust that you can use for a variety of purposes, then I really encourage you to make my oil pie crust recipe, which is the only crust recipe I use these days. You can use this oil crust for either size of 10-inch or 9-inch, just roll or pat it out thinner.
Besides, oil is a healthier grease to work with than partially hydrogenated shortening so I really wish you will try this. Trust me, once you do finally make this crust for yourself you will be just as nuts about it as I am for how flaky it is.
Think of all the money you’ll save from buying those packaged pie shells. Like I mentioned, this is a treasure of a recipe that can be used for dessert shells, pot pies, and even quiche that can be whipped up to salvage leftovers into a new dinner or those garden vegetables for a wonderful quiche quickly and so on.
Old-Fashioned Buttermilk Pie
1 cup of sugar
2 tablespoons of flour
1 teaspoon of cinnamon
dash of salt
2 cups of buttermilk
2 tablespoons of margarine (not spread)
1 unbaked 10-inch pie shell
Beat the eggs first with electric mixture. Then add the other ingredients and beat in to mix well.
Pour into the unbaked 10-inch pie shell and bake at 425-degree oven for 15 minutes and then reduce the oven to 350-degrees and continue baking for about 45 minutes or until a thin knife inserted in the center comes out clean.
The top will be a light honey color. Cool and then refrigerate to serve cold.
My Deep-South Buttermilk Pie
3/4 cup of sugar
2 tablespoons of flour
1-1/2 cups of buttermilk
1/4 cup of margarine, melted (not spread)
grated peel of 1 lemon or 1 teaspoon of lemon extract
3 tablespoons of lemon juice (fresh is best but the bottled works also)
1 teaspoon of vanilla extract
1 unbaked 9-inch pie shell
Beat the eggs and sugar together until light and lemon-colored with your electric mixture. Beat in your flour, then buttermilk, melted margarine, lemon peel or extract, juice, and vanilla.
Bake at 375 degrees for about 20-30 minutes or until a knife inserted in the center comes out clean.
Cool and serve this pie also cold.
These both sound so good! I'll see if I'm brave enough to try one this weekend (I'll let you know if I do). I'm not much of a baker, so it sould be interesting! 🙂
Fantastic! You'll be shocked at how no fail that crust is. Don't worry when it looks like a greasy ball–that's normal. I used to have an apple tree. Once I had a bunch peeled and ready to make pies but discovered I was out of shortening. Any way, I found this recipe and unlike the shortening type, which can be tricky, always turns out perfect. Even if you never had luck in the past with pie making, your pie will turn out.In fact, I will be making a quiche out that crust again today for dinner.And those buttermilk pies are just as yummy as simple when you are rushed.