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    BUTTERMILK PIE

    1 TBLSP BUTTER
    2 TBLSP FLOUR
    2 EGG YOLKS
    ½ CUP SUGAR
    1 CUP BUTTERMILK
    1 TSP LEMON EXTRACT
    ½ RECIPE PLAIN PASTRY
    1 RECIPE MERINGUE I

    BLEND BUTTER AND FLOUR, ADD EGG YOLKS AND SUGAR BEATEN TOGETHER, BUTTERMILK AND EXTRACT.

    LINE PIE PAN WITH PASTRY, POUR IN FILLING AND BAKE IN HOT OVEN (425 DEGREES) FOR 10 MINUTES. REDUCE TEMPERATURE TO MODERATE (350 DEGREES) AND CONTINUE BAKING 20-25 MINUTES OR UNTIL FIRM.

    REMOVE FROM OVEN, COVER WITH MERINGUE AND BAKE AS DIRECTED.
    MAKES 1 (9 INCH) PIE.

    MERINGUE I

    2 EGG WHITES
    4 TBLSP SUGAR
    ½ TSP VANILLA OR OTHER FLAVORING

    BEAT EGGS UNTIL FROTHY. ADD SUGAR GRADUALLY AND CONTINUE BEATING UNTIL STIFF. ADD FLAVORING. PILE ON PIE AND BAKE IN SLOW OVEN (325 DEGREES) FOR 15-18 MINUTES.

    TOPPING FOR (9 INCH) PIE
 

 

 

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