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Aunt Lela's Buttermilk Pie
(recipe, Caroline Cummins)
This pie is very rich; do not serve it with whipped cream or any other accompaniment, just good, strong coffee. My Great-Aunt Lela brewed her coffee strong by pouring it back through the grounds — only twice for herself, but three times for company.
I entered this pie in the Professional Baked Goods division at the Tri-County Fair in Bishop (Deep Springs' nearest town), and it won best in show.
- Dough for a single pie crust, such as Flaky Pie Crust or half of Pie Crust or Pie Dough
- ¼ cup all-purpose flour
- 1¾ cups sugar
- ½ tsp. salt
- ½ cup (1 stick) butter, melted
- 3 large eggs, at room temperature
- ½ cup buttermilk
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- Freshly grated nutmeg, for sprinkling on top
- Preheat the oven to 325 degrees. Roll out the dough and put it into a pie plate.
- Mix together the flour, sugar, and salt in a medium bowl. Add the melted butter and beat (the mixture will be stiff). Add the eggs, one at a time, then add the buttermilk and extracts. Pour the filling into the pie shell, sprinkle the top evenly with nutmeg, and bake for about 40 minutes, or until set.
- Let the pie cool completely on a rack (at least two hours) before serving at room temperature.
Culinate editor's notes: For a less rich, less sweet pie, halve the sugar and butter called for in the buttermilk filling. And if you can't wait to try it, let it cool for only 30 minutes to an hour before serving it still warm.