After having leftover buttermilk* from a cornmeal crust I was making (for pie coming later) I didn’t want it to go to waste. Luckily my trusty Pie book had a recipe for a buttermilk pie which I had never tried before.
*Buttermilk Fact: Today’s buttermilk has no butter in it and is mostly non-fat or 1% milk…so eat up!
Ok, I have to admit…one of the most annoying things about baking is waiting for butter to soften…well, when you bake things on a whim that is (and very often that is me). So if you’re thinking you might want to try baking this pie…quick! get your butter out now!
On first taste, I thought this pie was good, but not my fave. Creamy, nutmeggy goodness with a little bit of tart. Then suddenly I knew…this pie would be the perfect pair with some fresh fruit or a sweet drizzle. I grabbed some peach schnapps and some fresh blueberries leftover from my Blue Beauty recipe and whipped up a berry syrup. Drizzle it over the pie and oh man, that makes me excited all over. If you want to be excited all over, read on for the recipe!
- Single Basic Flaky Pie Crust
- 6 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs, seperated (yolk in one bowl, whites in another)
- 3 tablespoons flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
Preheat the oven to 400 degrees C. Put the bottom crust in the pie pan and prick the bottom of the crust with a fork. This will allow gas to escape while prebaking. If any bubbles should form, use the back of a spoon to gently push it back into shape. Put the crust in the oven for 7-10 minutes until it starts to get golden. Take out of oven and cool. Reduce oven heat to 350 degrees.
Cream together butter and sugar in a large bowl until fully blended. It’s okay if it’s a little clumpy. Mix in egg yolks fully. Now add flour, lemon juice, nutmeg and salt until completely combined. Gradually mix in buttermilk.
In a different bowl, whip the egg whites until they hold soft peaks. Pour some of the buttermilk mixture into the egg whites and fold in (fold in= run your mixing tool around the outside of the mixture and in…as if you are making a capital letter ‘G’…well, that’s how I do it :D). Fold in until just combined, don’t overdo it. Pour mixture into the cooled pie shell. I sprinkled a little nutmeg in the center to look pretty and stuff.
Put the pie in the the oven and bake 35-45 minutes until the top is golden brown and the sides puff slightly. Halfway through the baking process, rotate the pie so the part that faced the back of the oven now faces the front. The filling may jiggle when you take it out, but it shouldn’t seem soupy.
Serve warm or at room temperature.
- 1 Tablespoon cornstarch
- 1 cup sugar
- 1 cup blueberries
- 1/4 cup peach schnapps
- 1/4 cup water
Whisk together sugar and cornstarch until completely combined. Add in remaining ingredients and cook over medium heat for 15 minutes, stirring occasionally until all sugar is dissolved and the liquid starts to thicken. Let cool for 10 minutes and spoon it onto whatever you’d like!