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Buttermilk Pie with Raspberry Sauce

Source of Recipe

From "Dori Sanders' Country Cooking"


Recipe Introduction

"This is a simple pie, but it is as delicate and delicious as any complicated dessert you'd find in a fancy restaurant. The raspberries cut the richness of the butter and sugar just a bit, so if you can't find raspberries, substitute another berry with some tartness, like blueberries or blackberries, rather than a sweeter berry, like strawberries."

List of Ingredients

◦  4 Tbsp unsalted butter, softened
◦  1 cup sugar
◦  3 large eggs, lightly beaten
◦  3 Tbsp all-purpose flour
◦  1 tsp vanilla extract
◦  2 Tbsp fresh lemon juice
◦  1 cup buttermilk
◦  A pinch of baking soda
◦  1 unbaked 9-inch pie crust
◦  1 cup fresh raspberries or other tart berries
◦  ¼ cup black currant or other fruit liqueur


Recipe

Preheat oven to 350° F.

In a medium bowl, combine the butter and sugar and beat until fluffy. Add the eggs one at a time, mixing well after each addition. Add the flour, vanilla, lemon juice, buttermilk, and baking soda and stir until well combined. Pour the mixture into the unbaked pastry shell.

Bake in the preheated oven for 15 minutes. Reduce heat to 300° F and bake for 1 hour more or until the custard is set and the top lightly browned. Remove from oven and place on a wire rack to cool.

Toss the raspberries with the black currant liqueur in a small bowl.

When the pie is cool enough to eat, cut it into slices and serve each slice topped with a generous spoonful of the raspberries.


Serves 6