Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Bourbon buttermilk pie




Source of Recipe


Elaine


Recipe Introduction


They are first and foremost sweet. Combine sugar with cooking skill (to make pie crust) and farm-fresh ingredients (buttermilk, eggs and butter), and you have reached some understanding of good Southern desserts.

In this case, it¹s a bourbon buttermilk pie -- bourbon to make it a signature dish of Kentucky, and buttermilk pie because the tang of buttermilk cuts the sugar just enough to make this one of the most delicious "transparent" pies in the South.

The pie should be cooked so that the filling still jiggles a little when you give it a gentle shake. Overcooking will cause the filling to curdle a little (you¹ll notice it more with your tongue than your eye) and might cause a little of the butter to squeeze out around the edges. It¹s still a wonderful pie.

For spring and summer, serve it with fresh fruit; for winter, dust it with nutmeg.




List of Ingredients




Crust:

1 cup all-purpose flour
6 tablespoons butter, cut into at least 8 pieces
1/2 teaspoon salt
1 egg
1 tablespoon cold water

Filling:

3 eggs
1 1/4 cups sugar
1/2 cup butter, melted
2 tablespoons all-purpose flour
1 cup buttermilk
1/4 cup bourbon (or substitute 2 teaspoons vanilla)
1/4 teaspoon salt



Recipe



Crust: Combine flour, butter and salt in a medium-sized bowl. Use a pastry cutter or 2 knives to cut the butter into flour until the mixture resembles coarse meal. In a small bowl, beat egg and water together. Stir into flour mixture until well combined, then press the mixture together with your hands to form a ball. Flatten the ball into a disk 1 inch thick, wrap in plastic and refrigerate.

For easiest rolling, let the dough chill 30 to 60 minutes. Roll to about ±-inch thickness and press into a 9-inch pie plate.

Heat oven to 400 degrees. Spray the dull side of aluminum foil with non-stick cooking spray. Put the sprayed side down and press the foil flat against the pie crust. Fill the crust with dry beans, rice or aluminum pie weights and bake 20 minutes, or until the pie crust is set. Remove the beans and the foil (you can use the beans in cooking).

Filling: Beat eggs in a medium-sized bowl. Add sugar and butter and beat to blend. Beat in remaining ingredients.

Pour into pie crust and place in the oven. Reduce oven temperature to 350 degrees and bake 40 minutes. The pie should be puffed in the center and will fall when it cools. Cool. Serves 8.