I know here in Hoosier country sugar cream pie reigns supreme, but this buttermilk pie sure gives it a run for its money. Smooth, rich, creamy, a little tart, and not too sweet, buttermilk pie does not disappoint. My Grandma Ruth made this pie when I was a child, though I do not remember it. The recipe has been in the family for years, and I am so glad to have it now.
My grandma gave it too me when I asked her if she had a good sugar cream pie recipe. When I asked her, she scoffed a little and told me about her buttermilk pie. Intrigued, I asked her if I could have it. She gladly wrote it down, and I soon discovered a new favorite pie.
This pie is super easy to make. I have modified the ingredient amounts a little to to account for one pie. Other than that, I haven't changed a thing; nor do I need to.
Buttermilk Pie
2 eggs
1 1/2 cups sugar
1/2 stick melted butter
1/4 cup flour
1/4 teaspoon vanilla
1 cup buttermilk
1/2 teaspoon lemon juice
Mix everything above real good with electric mixer. Pour filling into an unbaked 9.5 inch pie shell. Bake at 450 degrees for 10 minutes, them 300 degrees for 30 to 35 minutes. Cool completely before serving.
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