Try one of our pie recipes today. .
Bolton's Landing's Buttermilk Pie
300-degree baking temperature gives this pie a super-creamy texture. The recipe
requires an unusually long baking time, however, and you should allow several
hours or overnight for the pie to set up. Also, the filling is softer than most
buttermilk pies when it comes out of the oven, which could fool some people into
thinking they've made a mistake. Don't worry — just refrigerate the pie
overnight. You'll be amazed at the difference.
1/2 cup margarine, melted
1 cup buttermilk
2 cups sugar
1-1/2 teaspoons flour
1-1/2 teaspoons self-rising flour
1 teaspoon vanilla
9-inch unbaked pie crust for single-crust pie
Heat oven to 300 degrees.
Beat together eggs, margarine, buttermilk, sugar, flour, self-rising flour and
vanilla until eggs are thoroughly combined (mixture does not need to be beaten
until it foams). Pour into pie crust.
Bake 60 to 70 minutes or until the edges appear to be gelled. (The pie may look
as if it's not baking, but do not raise oven setting. The low temperature makes
for a smooth texture.) The pie will puff a bit, then fall in the oven. It may
seem very soft and jiggly when it comes out of the oven, but it will firm as it
cools. Also, the best buttermilk pies have a bit of "ooze" so don't worry if
yours doesn't make a perfect triangle even after it has set up.
Serves 6 to 8.