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Old 02-21-2019, 06:19 PM   #48
K. Lane
Ten Point
 
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Join Date: Dec 2013
Location: Dirty Bay
Hunt In: Kendall County Texas
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Originally Posted by Smart View Post
My lovely "lucky"" saint of a wife has made some slight adjustments/improvements on my grandmothers already great recipe over the years to make it a little more consistent filling and after several requests I figured, I'd just add it here for the world to see. In looking at other recipes through the years the ingredients are pretty much the same but the ratios are a little different here and there. Lisa and I like the buttermilk pie filling to be flavorful, creamy not clear, and solid throughout the pie with no holes or pckets. Some add nutmeg.....some don't. We like the nutmeg as does my family.

Probably should have done this before the holidays but oh well...it will be here for Easter, family reunions and Sunday potluck lunches until the next holiday season. Enjoy



Lisa’s Homemade Buttermilk Pie



*makes two pies


•3.5 cups sugar
•6 tablespoons all-purpose flour
•6 eggs
•2 cups buttermilk (real preferred but low fat is OK)
•2 sticks of real butter, melted
•4 teaspoons vanilla extract
•2 unbaked deep dish 9-inch pie shells

*Nutmeg after 30 minutes at 375 (optional)

*18” HD aluminum foil for tenting



Preheat oven to 375°F.

Combine all ingredients in large bowl. Mix very well with Kitchenaid or hand mixer. Pour into 2 unbaked deep dish pie shells.


Set on cookie sheet (no airbake stuff). Bake 30 minutes at 375°F.

Check…sprinkle nutmeg lightly on the top (optional)….

Tent with foil to protect crust and top. HD foil folded over twice and tented. Do not let it touch pie filling. Bake for another 20 minutes.
190-200 deg in center. Pull and let cool. Filling will settle as the pie cools.

Give one slice to your guests and save the second pie for yourself





That is the EXACT recipe my bride uses.....BEST PIE OUT THERE. Her dewberry pie is close but the buttermilk wins out
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