By Kevin Williams
Buttermilk pie is a staple on Amish farms and kitchens and for good reason. The ingredients for this easy buttermilk pie are readily available and, most important, it makes a darn good pie. Man, right now, just thinking about a cool, custard, buttermilk pie topped with whipped cream...wow, it's enough to make me want to make one now. Buttermilk, on Amish farms, is a great way to use up past-its-prime milk. So if you are visiting an Amish home, expect to find buttermilk pie, buttermilk cookies, and buttermilk bread. All classics. I love buttermilk cookies, but the pie is amazing also.
This pie was made by my long-time friend and friend of Amish365, Carmon Hacker. She's an amazing prize-winning baker and cook and I'm thrilled to be able to share this with you today.
Carmon's husband is now a buttermilk pie convert, declaring it his new favorite pie and Carmon says it is "simple and delicious." Definitely!
Here is buttermilk pie, the strawberries are a nice touch.
Looks so good, Carmon adds a hint of pumpkin pie spice to it, which adds some extra zip. This is another buttermilk pie recipe from an Amish kitchen, I made this one, but Carmon's looks a lot better!
Use a flavorful crust
You will be amazed with this pie!
- 3 extra large eggs
- 1-½ cups sugar
- ½ cup butter, melted
- 3 Tbsp. all-purpose flour
- 1 cup buttermilk
- 1 tsp. vanilla extract
- ¼ tsp. salt
- Pumpkin pie spice for top
- 1 unbaked 9-inch pie shell
- Preheat oven to 375 F. Combine first 7 ingredients, from eggs to salt, in large mixing bowl, using a wire whisk. Pour into pie shell. Sprinkle with pumpkin pie spice. Bake in preheated oven for 40-45 minutes, just until pie is no longer runny in center and golden brown. Makes about 8 servings. May be served warm or cold. Delicious topped with fresh fruit, such as strawberries, and whipped cream. Refrigerate any leftover pie.
Leave a Reply