Spiced Buttermilk Pie Recipes

SPICED BUTTERMILK PIE

Steps:

• Preheat oven to 425°.
• For pie: On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
• Top crust with parchment paper, letting ends extend over edges of plate. Add pie weights.
• Bake on a lower oven rack for 10 minutes. Carefully remove paper and weights. Let cool on a wire rack for 15 minutes. Leave oven on.
• In a large bowl, whisk together granulated sugar, flour, pie spice, and salt. Whisk in buttermilk, melted butter, eggs, and vanilla until well combined. Pour filling into prepared crust.
• Bake for 10 minutes. Reduce oven temperature to 350°, and bake until set, 25 to 30 minutes more, covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
• In a large bowl, beat all ingredients with a mixer at high speed until soft peaks form. Spread onto pie just before serving.
• Garnish with nutmeg, if desired. Refrigerate in an airtight container for up to 3 days.

AUTUMN SPICED BUTTERMILK PIE

Steps:

• Preheat the oven to 350°F. Place pie shell on a baking sheet. Set aside.
• In a large mixing bowl, sift together the sugar, flour, cinnamon, nutmeg and baking soda.
• In a separate bowl, whisk together the buttermilk, butter, eggs and vanilla. Add the wet ingredients to the dry beating until well blended.
• Pour into the unbaked pie shell. If using a frozen pie shell, there's no need to thaw the pie shell first.
• Sprinkle the top with additional nutmeg. Bake for 50-65 minutes or until the center is set when gently shaken.
• Check the pie halfway through cooking and cover the edges if needed, to prevent over browning.
• Cool on a cooling rack to room temperature.
• Chill in the refrigerator for 4 hours or overnight before cutting.

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.

OLD-TIME BUTTERMILK PIE

Steps:

• In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.