BUTTERMILK PIE
This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!
Provided by Tracy Mulder
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
- Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
- Bake for 40 to 60 minutes, or until center is firm.
Nutrition Facts : Calories 412.6 calories, Carbohydrate 51.9 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 257.1 mg, Sugar 39.3 g
BUTTERMILK PIE DIABETIC
Make and share this Buttermilk Pie Diabetic recipe from Food.com.
Provided by Chef Aint Bs
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat together the eggs, cinnamon and clear vanilla. In separate bowl, mix together the flour and sugar (or Splenda). Stir in the buttermilk.
- Add the egg mixture to the buttermilk or sour milk mixture; stir well. Pour into pie shell. Sprinkle with nutmeg. Bake at 450°F for 10 minutes. Reduce the heat and bake at 350°F for 30 minutes or until knife inserted near center comes out clean. Serve immediately or refrigerate.
Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 2.5, Cholesterol 54.1, Sodium 166.7, Carbohydrate 25.5, Fiber 1.1, Sugar 14.2, Protein 4.1
CHERRY LATTICE PIE (DIABETIC)
Make and share this Cherry Lattice Pie (Diabetic) recipe from Food.com.
Provided by Steve P.
Categories Pie
Time 1h
Yield 1 nine inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
- Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
- Wrap and refrigerate until ready to use.
- For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
- Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
- Boil, stirring constantly, 1 minute.
- Remove from heat and stir in cherries; stir in food color.
- Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
- Pour cherry mixture into pastry.
- Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
- Arrange pastry strips over filling and weave into lattice design.
- Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
- Seal and flute edge.
- Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 354.5, Fat 11.9, SaturatedFat 2.1, Sodium 280.8, Carbohydrate 57.5, Fiber 3.5, Sugar 23.1, Protein 5.6
CLASSIC BUTTERMILK PIE
Add this sweet, smooth dessert to your next Thanksgiving table - from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
- Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
- Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
- Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 84.3 g, Cholesterol 191.7 mg, Fat 43.6 g, Fiber 1.1 g, Protein 9.6 g, SaturatedFat 26.7 g, Sodium 502.8 mg, Sugar 55.7 g
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