The Year of Pie
Pie #2 - Buttermilk Pie
So, I actually made this pie about two weeks ago. Life has still been crazy and I just haven't been forcing myself to write and I'm behind in pie making (I should have already made Pie #3, but I've only made two). I wanted to make a classic, southern pie. Buttermilk pie is similar to Chess pie. Chess pie has cornmeal and the filling is "sturdier". Chess pie is known as Jefferson Davis pie, but the recipe originated in England. Buttermilk pie is one of several types of pie which have been referred to as "Desperation Pies". I've learned they were called this, because during times of hardship, the depression and before refrigeration, homemakers had to use items which were in season or could be obtained inexpensively. This recipe is in my copy of the Southern Living - Progressive Farmer - The Pies and Pastries Cookbook, published in 1972. My favorite thing about this book, is that it is one which is compiled of recipes submitted by women all over the country. This recipe was submitted by Roberta Capps of Fayetteville, North Carolina. I wish I could tell her that I loved her recipe. It was simple and easy to make, but so yummy. I may actually make this for my upcoming church ladies group meeting.
Ingredients:
1/2 cup softened butter
2 cups sugar
3 tbsp flour
3 eggs, beaten
1 cup buttermilk
1 tsp vanilla
1 unbaked pie shell (I used the recipe from my favorite cookbook, which you can find by searching "Pie" in the blog and you'll find it in at least one of my pie recipes which I've made.
cinnamon (optional)
nutmeg (optional)
Directions:
Pre-heat oven to 350 degrees. Cream butter and sugar in a large bowl. Add the flour and beaten eggs and mix well. Stir in the buttermilk and vanilla. Pour into your pie shell. Sprinkle with cinnamon and/or nutmeg, if desired. Bake at 350 degrees for 45 to 50 minutes. Cool thoroughly and enjoy with a dab of whipped cream. Serves 6 to 8, depending on how big your pieces are!
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| Buttermilk Pie |
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| Buttermilk Pie |
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| Buttermilk Pie |
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