AMISH BUTTERMILK PIE
By Kevin Williams
I'd venture to say most Amish families have at least one milk cow. Certainly not all, but most. The cow supplies a family with ample milk that can be used to drink and in baking and cooking. Many Amish cooks will also use the milk to make their own cheese and butter. And, of course, the leftover milk from churning that butter is traditional buttermilk (not the store-bought stuff...real, honest-to-goodness buttermilk.
Buttermilk is wonderful for flavoring breads, cookies, and cakes, And if you have enough on hand, how about some buttermilk pie? Buttermilk pie is a favorite in Amish kitchens because it's easy, uses a nice amount of buttermilk, and is delicious!
You can use your own pie shell for this or make your own. This Amish buttermilk pie using a recipe from an Amish woman in Pennsylvania turned out very well, I think it would have turned out even better if I hadn't been holding Aster in one arm. She was in a clingy mood then and she does like to watch baking and cooking, so I made this pie literally one-handed:) That is why I cheated and used a store-bought crust, I didn't think I could make a pie crust one-handed!
Serves: 1 pie
- 1⁄2 cup butter or oleo, soften
- 1 1⁄2 cups sugar
- 3 tablespoons flour
- 3 fresh eggs, beaten
- 1 pinch salt
- 1 teaspoon vanilla
- 1¼ cup buttermilk
- 1 deep dish pie shell
- Preheat oven to 400°F.
- Beat the butter and sugar together until light.
- Add the eggs and beat; then beat in vanilla.
- Add dry ingredients to the batter alternatively with the buttermilk; beat until smooth.
- Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
- Pie should turn a nice golden brown and a knife inserted should come out clean. .