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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 ¼ 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.