Tammy posted a link to her cousin’s Buttermilk Pie. It looks yummy, but it doesn’t look anything like the buttermilk pie that I make. So I thought I’d share my version along with the pie crust that simply must go with it.
3 eggs — separated
1 cup sugar
1 tablespoon butter
1/4 cup flour
2 cups buttermilk
1/4 teaspoon lemon peel — grated
2 tablespoons lemon juice
Beat yolks. Add sugar gradually.
Cut butter into flour. Add buttermilk, lemon peel and juice.
Fold in yolks.
Pour into 9″ cormeal pie shell. Bake at 425 degrees for 10 minutes, then 350 degrees for 20-25 minutes. Cool..
Use egg whites to make a meringue topping. Pile lightly over cooled filling and bake at 350 degrees for 12-15 minutes.
Cormeal Pie Shell
1 cup flour
1/2 teaspoon salt
1/2 cup cormeal
1/2 cup shortening
1/3 cup grated cheddar cheese
1/4 cup water
Sift flour and salt together. Stir in cornmeal.
Cut in shortening till it resembles fine crumbs. Stir in grated cheese.
Sprinkle with water gradually. Mix lightly with a fork
Shape into a ball. Flatten ball lightly on a floured surface. Roll to 1/8″ Line a 9″ pie shell and flute, the edge. Bake as directed.
I think that I’ll make this for Thanksgiving this year. It has been awhile since I’ve had it. Hope you enjoy it too.