Buttermilk Orange Custard Pie Recipes

ORANGE-BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 325°. Unroll pie crust, and fit into a 9-inch pie pan. Fold edges under and crimp. In a medium bowl, whisk together sugar, cornmeal, and salt. In another medium bowl, combine eggs and next 4 ingredients, stirring until combined. Add egg mixture to dry ingredients, stirring until well combined. Stir in melted butter. Pour mixture into prepared crust. Bake for 45 to 50 minutes or until center is just set. Let cool completely on a wire rack. Serve at room temperature, or cover and refrigerate until ready to serve. Garnish with orange slices and raspberries, if desired.

ORANGE BUTTERMILK PIE

Steps:

• Position rack in middle of oven; preheat to 325°. Place prepared Shortcut Piecrust on a baking sheet. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks, beating to combine. Add flour, orange zest and juice, and salt, beating until combined. With mixer on low speed, gradually add buttermilk, scraping down sides of bowl as needed. (Mixture will appear separated.) In a medium bowl, using clean beaters, beat egg whites until soft peaks form. Fold one-fourth of egg whites into buttermilk mixture. Gently fold in remaining egg whites until completely combined. Pour filling into prepared Shortcut Piecrust. Bake until filling is golden and puffed at edges and center is mostly set, 45 to 55 minutes. (Cover edges with aluminum foil to prevent excess browning, if necessary.) Let cool on a wire rack 2 to 3 hours. (Pie will continue to set as it cools.) Serve at room temperature or chilled with whipped cream. Garnish with orange, if desired. Cover, and refrigerate up to 2 days.
• In a medium bowl, whisk together flour, sugar, and salt. Gradually add melted butter, stirring with a fork until mixture is evenly moist and crumbly. Press dough evenly into bottom and up sides of a 9-inch pie plate. Crimp edges as desired. Freeze 15 minutes to set. Preheat oven to 375°. Top piecrust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake until edges begin to set, approximately 10 minutes. Carefully remove paper and weights. Brush bottom of piecrust with beaten egg. Bake until golden brown, 6 to 10 minutes more. Let cool completely.

CREAMY CUSTARD PIE

Steps:

• Heat oven to 350°F Place piecrust into a 9" pie plate and crimp edges decoratively. Chill 5 minutes.
• Meanwhile, in large bowl, combine the sugar and flour. Using a whisk, stir in the 4 eggs, one at a time. Stir in the buttermilk, melted butter and orange zest until blended.
• Place pie plate with prepared piecrust on baking sheet; fill piecrust with buttermilk mixture. Bake 30 minutes, or until center is set. Let cook completely. Garnish with sliced strawberries, if desired.

ORANGE BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan, heat buttermilk and cream. Use a whisk to stir the combination repeatedly, and continue stirring until the edges begin to bubble and the milk is steaming. Do not allow it to boil. Remove from the burner and allow to cool.
• In a large bowl, beat the eggs with an electric mixer until just combined. Add the sugar, flour, and salt, and then beat again until everything is combined.
• Add the melted (and slightly cooled) butter and the orange juice into the bowl and beat one more time until just combined.
• Add the vanilla and the orange zest into the bowl and hand mix.
• Then, add the buttermilk mixture. Add about ¼ cup into the bowl at first, and hand mix together. This will bring up the temperature of the eggs so that they don't scramble when combined with the hot cream. Add the cream into the mixing bowl, ¼ of the mixture at one time, mixing after each addition.
• Place your desired 9" pie crust (I used store bought) on an open air cookie sheet. Pour the pie filling into the pie crust, then carry the cookie sheet and pie to the oven. This will catch any spills that the pie may have.
• Place the cookie sheet with the pie on it in the oven and bake for about 60 minutes, until the edges are set, but the middle still jiggles a bit and a toothpick comes out clean.
• Enjoy! Leave a comment on this post letting me know what you thought!

WARM APPLE-BUTTERMILK CUSTARD PIE

Steps:

• Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
• Melt 1/4 cup butter in a large skillet over medium heat. Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside.
• Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating just until yellow disappears. Add 2 tbsp flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
• Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture.
• Bake at 300° for 30 minutes.
• Stir together 3 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie.
• Bake 40 more minutes or until a knife inserted in center comes out clean.
• Let stand for 1 hour before serving.

BLUEBERRY-BUTTERMILK CHESS PIE

Steps:

• Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
• Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
• Do Ahead
• Pie can be baked 1 day ahead. Store loosely covered at room temperature.

ORANGE BUTTERMILK CHESS PIE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325'. Unroll pie crust and insert in 9-inch pan. In medium bowl, whisk together sugar, cornmeal, and salt. In another medium bowl, combine eggs and next 4 ingredients, stirring until well combined. Add egg mixture to dry ingredients, stirring until well combined. Stir in melted butter. Pour mixture into pie crust. Bake for 45 to 50 minutes until center is set. Let cool completely and garnish with orange slices - or refrigerate until ready to serve.

WARM APPLE BUTTERMILK CUSTARD PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
• To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
• Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
• Place in preheated oven and bake for 30 minutes.
• To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
• Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.