A tangy, luscious pie that tastes like home.
I’m kind of on a buttermilk kick right now. After your biscuits are cut and baked, what should you do with the stuff? Retreat deeper into the forest of empty calories and make a pie. This recipe follows traditional ones pretty closely, with just a few additions for brightness and depth.
Perfect for the beginner baker, the filling is incredibly easy and you can opt to buy a premade pie shell. If you want to give your own crust a go, the recipe I use is right here (halve it). The hardest part will be waiting for this beauty to cool!
- If you want an even tangier experience, cut the sugar by 1/4 cup.
- It’s imperative that you beat your eggs before adding them to mixing bowl. This makes for a beautifully consistent texture.
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup molasses
- 2 Tbsp fresh lemon juice
- 3 eggs, beaten
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 1 deep 9 inch pie shell, homemade or store
Preheat your oven to 400. Mix butter, sugar, and molasses together until airy, then add eggs. Combine thoroughly. Beat in vanilla and lemon juice. Sift flour into mixing bowl, then slowly add buttermilk (mixing while pouring). Beat until mixture is clump free.
Pour buttermilk mixture into pie shell and bake at 400 for 10 minutes, then reduce to 350 for 40 minutes (or until pie is a deep golden brown). A knife inserted should come out clean.