Buttermilk Pie
Featured in “Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan” (Chronicle Books, 2010), by Nancie McDermott
Ingredients
- 2/3 cup sugar
- 3 tablespoons flour
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 eggs, beaten well
- 1/2 teaspoon vanilla extract
- 1 prepared pie crust
Instructions
- Heat the oven to 425°.
- In a medium bowl, combine the sugar and flour and use a fork to stir them together.
- In another bowl, combine the buttermilk, butter, eggs and vanilla, and use a whisk or a fork to mix them together.
- Add the wet ingredients to the dry and mix together. Carefully pour the mixture into the pie shell and place it in the center of the oven.
- Bake for 10 minutes, then lower the heat to 350°. Bake until the edges puff up and the center is fairly firm and wiggling only a little when you gently nudge the pan—about 20 to 30 minutes more.
- Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
Notes
Photography by Jenna Northcutt
