Buttermilk Pie
Source of Recipe
by Millie, from Country Pies
List of Ingredients
1 C + 2 Tbls vanilla~flavored granulated sugar*
(or plain sugar)
3 Tbls A/P flour
3 extra~lrg eggs,
plus 2 extra~lrg egg yolks, at room temp
1 C buttermilk, at room temp
2 tsp pure vanilla extract
8 Tbls (1/4 # or 1 stick)
unsalted butter, melted & cooled
1 Tbls freshly squeezed lemon juice
1 Fully baked 9~inch flaky pie shell
Recipe
Thoroughly stir together the granulated sugar & flour in a lrg mixing bowl. Add the eggs, one at a time, blending well after each add�n. Beat in the egg yolks. Blend in the buttermilk, vanilla, butter & lemon juice.
Pour the filling into the baked pie shell. Bake in a pre~heated 400� oven for 10 min�s, reduce temp to 325� and continue baking for about 35 to 40 min�s or until the filling has just set and is slightly puffy. A knife inserted 2 to 3 inches from the edge of the pie will withdraw clean.
Cool on rack. Serve warm or at room temp.
*VANILLA~FLAVORED SUGAR
Measure 6 C granulated sugar into a lrg clean, dry jar or other sturdy storage container. Slit 2 moist vanilla beans down the belly to expose the tiny seeds. Put the beans in the sugar, cover the jar, and store in a cool pantry or larder. Let �marinate� for at least 1 wk shaking the jar when you think of it, then use the sugar at will. To replenish, add 6 C~fulls more of sugar to the beans & let marinate for a wk. The beans will continue to perfume this and at least one more quantity of sugar. After the 3rd go~round, remove the beans, wipe them clean, cut into 1~inch lengths, and pulverize them to a powder in the food processor or a small, powerful coffee grinder. Use the powder to flavor custards, ice cream, and of course, pie fillings. About � tsp of vanilla powder is equiv to 2 tsp pure vanilla extract.
AUTHOR�s NOTE:
This pie, firmly built into the American pie~making tradition, is one many cooks turned to when fruit was not available or just too expensive. Buttermilk Pie became the perfect desert to make with �goods on hand.� It uses simple dairy staples to make a satisfyingly sweet but pleasantly tart filling.
Buttermilk pie is characteristically buttery & eggy, and is a bit richer than a plain custard pie; it is a delight when made with fresh buttermilk, the kind you can purchase from a dairy or at a natural food store.
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