Buttermilk Pie.
Sounds kinda weird to people who've never eaten it. And, in truth, it wasn't until I was in my teens that I began to really love this pie that mom made almost every winter holiday.
Back in the day, it would have been made with churned buttermilk, not cultured. But, even if you have to fake buttermilk by adding lemon juice or apple cider vinegar to plain milk, it's still wonderful.
Warning: Not for diabetics. There's A LOT of sugar in this recipe!
Ingredients:
3 eggs, beaten lightly
1 1/2 cups sugar
1 stick of margarine
1/4 cup flour
2 tsp vanilla
dashes of nutmeg, cinnamon, cloves
3/4 cup buttermilk
Directions:
- Cream butter & sugar.
- Incorporate the eggs.
- Incorporate the flour and spices.
- Mix in the buttermilk.
- Pour into an unbaked pie shell, and bake at 350 for 50 to 60 minutes. It's done when a knife inserted comes out clean.
For extra decadence, serve with whipped cream.
Note: Mom always sprinkled extra cinnamon & nutmeg on top. I just add a little extra into the pie mixture.
