Sunday, June 10, 2012

When Milk's on the Mike: Buttermilk Pie

While I've seen reviews for Buttermilk Pies referring to it as a Southern classic, it was only recently that I heard of it.  My aunt had come across a recipe in the paper for it, made it and asked me to try it.

She had obviously forgotten that as a child I once mistakenly poured buttermilk in my cereal. Toucan Sam and I, however, never will.
"Why I oughta.....!!!!!"
"Ow! Sam I'm sorry! OW!"

Anyhoo, I tried it. And it was pretty good. A slightly grainy custard with just a hint of tanginess from the buttermilk.

Pretty good, but a little...boring for my tastes.  So I got a copy of the recipe, thank you Philippe Khan or whoever, took it home and added a few LionChef touches to it. 

Like  I do.
(My additions are in red)

I think that the added spices and fruit work well together and help to balance the sweetness of the custard.

Dig it....

Buttermilk Pie
1/2 c (1 stick) butter, melted
1 3/4 c Sugar
3 tbsp AP Flour
3 Eggs, beaten
1 c Buttermilk
1 tsp Vanilla extract
1/4 tsp ground Nutmeg
1/4 tsp ground Cinnamon
1 tsp Curry Powder
1/4 tsp Black Pepper
3/4 tsp Salt
1 c Blueberries
1 c Strawberries
2 9" pie crusts (the original recipe says 1 deep dish 9"crust)

Heat oven to 350F

1) Combine all ingredients except fruit in a large bowl. Whisk until smooth.
2) Pour mixture into pie crust(s). I like to fold the edges of the crust over the filling kinda like a galette.
3) Sprinkle fruit into pie(s).

4) Bake 40-50 mins until golden and a toothpick inserted in center comes out clean.
5) Allow to cool completely on wire rack.
6) Can be served room temperature. Wrap in plastic wrap and refrigerate to store.


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