Satsuma Buttermilk Pie
Source of Recipe
From "Real Cajun" by Donald Link
Recipe Introduction
"This creamy, refreshing dessert gets a sunny flavor from satsumasjuicy, tangerine-like oranges that flourish in the South. The seeming richness of buttermilk makes this the perfect accompaniment to fresh berries, especially blackberries and blueberries. I've included a recipe for a homemade graham cracker crust, but in a pinch the store-bought will work just fine. You can also substitute fresh lemon juice and zest for the satsumas, but you'll want to add an extra cup sugar."
List of Ingredients
◦ cup plus 2 tablespoons sugar
◦ 3 tablespoons all-purpose flour
◦ 4 large eggs
◦ 4 tablespoons ( stick) butter, melted
◦ 1 cup buttermilk, well shaken
◦ 1 teaspoon vanilla extract
◦ 1 teaspoon finely grated satsuma orange or tangerine or lemon zest
◦ 3 tablespoons satsuma orange or tangerine or lemon juice
◦ 1 10-inch Graham Cracker Pie Crust, prebaked
Recipe
Preheat the oven to 300 F.
Whisk together the sugar and flour, then add the eggs, one at a time, until well combined. Slowly whisk in the melted butter. Whisk in the buttermilk, vanilla, and zest and juice, and pour into the pie shell. Bake for 30 minutes, or until the mixture is just set. Serve this pie at room temperature, or chilled, with whipped cream and fresh berries, if desired.
Makes one 9- or 10-inch pie
❧ Graham Cracker Pie Crust:
◦ cup (1 stick) butter
◦ 2 tablespoons light brown sugar
◦ 4 tablespoons granulated sugar
◦ 2 tablespoons honey
◦ cup all-purpose flour
◦ cup whole wheat flour
◦ teaspoon salt
◦ teaspoon ground cinnamon
In a large mixing bowl or the bowl of an electric mixer, cream the butter and sugars. Add the honey, flours, salt, and cinnamon, and stir until just combined. Refrigerate the dough for at least 2 hours or up to 1 day in advance.
Preheat the oven to 325 F.
Use your hands to press the dough into a 9- or 10-inch pie pan. Bake about 30 minutes, or until lightly browned. Cool completely before filling.
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