Orange Buttermilk Chess Pie Recipe 425

ORANGE-BUTTERMILK CHESS PIE

Steps:

• Roll out half the dough (one disk) on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrigerate 30 minutes to 1 hour.
• Preheat oven to 325°F.
• Whisk together sugar, cornmeal, and salt in a medium mixing bowl. Whisk together eggs, buttermilk, and next 4 ingredients in a medium mixing bowl. Add egg mixture to dry ingredients, stirring until well combined. Pour mixture into prepared crust.
• Bake at 325°F for 45 to 50 minutes or just until filling is set and center jiggles slightly when gently shaken.
• Cool completely on a wire rack. Top with candied orange slices.
• Bring sugar and water to a boil in a large saucepan over medium heat. Add orange slices and reduce heat to low. Simmer, flipping occasionally, until oranges are translucent but hold their shape, about 30 minutes.
• Set a wire rack over a baking sheet. Gently transfer oranges onto rack in a singe layer. Let stand until dry and slightly firm, about 9 hours. Note: The leftover liquid is great to sweeten iced tea.

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.

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.

CHESS PIE

Steps:

• Heat oven to 425° F.
• Unroll pie crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold over excess dough along edges, and pinch to seal; flute edges or press down with fork.
• Place sheet of cooking parchment paper on top of pie crust; fill with dried beans or pie weights. Bake crust 5 minutes, then remove parchment paper and beans. Bake another 2 to 3 minutes or until crust is just set and golden brown. Set aside to cool slightly. Reduce oven temperature to 350° F.
• Meanwhile, in large bowl, stir granulated sugar, cornmeal, flour, salt, melted butter, milk, vinegar and vanilla until well combined. In small bowl, beat eggs slightly, then add to sugar mixture; stir until well combined.
• Pour filling into pie crust. Bake 50 to 60 minutes or until filling is set and top of pie is deep golden brown. If crust edges brown too quickly during baking, cover edges with foil.
• Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.

BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

LEMON BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine sugar, cornmeal, flour and salt.
• In another bowl, beat eggs thoroughly.
• Add sugar mixture; mix well.
• Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
• Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
• Remove pie to rack; cool completely.
• Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.

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.

DEEP-DISH BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350ºF.
• Mix together buttermilk and eggs; set aside.
• Combine sugar, flour, cornmeal, and salt in a large bowl.
• Add buttermilk/egg mixture.
• Stir in vanilla and melted margarine.
• Pour into unbaked pie crust.
• Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
• Cool on wire rack for 1 hour.