Buttermilk Pie Recipe Typo

K

kendall

Well-known member
I know this is a good recipe, but I typed 1/4 cup lemon zest, that can't be right. There ain't no way I'm making a cornmeal pie crust, that must be left over from the Civil War.

How would I sub lemon juice instead?

I'm thinking 1 teaspoon.

BUTTERMILK PIE

3 tablespoons softened butter

11/4 cups sugar

3 eggs

1 tablespoon flour

1/2 cup buttermilk

1 teaspoon vanilla

1 unbaked pie shell

Preheat oven to 300 degrees.

Beat together butter and sugar in large bowl. Stir in eggs, flour,

buttermilk and vanilla. Pour into pie shell.

Bake until tip of knife inserted into the center comes out clean,

approximately 45 minutes. Cool before serving.

CORNMEAL PIE SHELL

Sift together: 1 cup sifted flour, 1/2 teaspoon salt, 1/2 cup cornmeal.

Cut in 1/2 cup shortening. Will resemble fine crumbs. Then add 1/3

cup grated cheddar cheese, sprinkle 1/4 cup cold water over mixture

and shape into ball. Flatten on a floured surface and roll out for a

9-inch pie pan. Fill with the Buttermilk Pie Filling.

MERINGUE

Beat egg whites, 1/4 teaspoon cream of tartar, 1/4 teaspoon salt, 1/2

teaspoon vanilla and 6 tablespoons sugar. Beat until frothy. Pour

meringue over cooled filling. Bake in moderate oven for 10 to 15

minutes.

 
It was really really really really good! I finally found the right

recipe, but I misplaced the egg whites for the meringue, thought I'd thrown them out, then found them when I was cleaning up. I didn't have time to make homemade rolls, and remembered that Neiman Marcus popovers were really easy, started to make them, but forgot until I'd cracked three eggs, that you can't open the oven door. So I threw the 3 new egg yolks into the abandoned eggs for the popovers, made the meringue, then found the eggwhites, and I guess I have to make a hell of an omlette, except I have to go to TX in the morning. I hate wasting food.

 
No Chezz...I'm

not on my puter tonight. I was in a hurry yesterday, and thought I'd found the right recipe, which was not the one I posted yesterday morning. I am going to TX in the morning, and when I get to my office, I will find it, and post it for you here. The typo was that when I found the recipe, I typed 1/4 cup of lemon zest...that would have puckered us up on the wrong end real good.
The recipe I had found then must have been from the Civil War, because it came with a cornmeal pie crust. YUCK! I'm not sure of the origin of the recipe, but cornmeal pie crusts were used then, and resurfaced in the Great Depression, and WWII. I think...I'm going to research that now, and will at least get back to you tonight on that. Man are buttermilk pies good. Although I've never made one, I would think a sourcream pie would be simular in taste

 
OK, I'm not finding what I want, but cornmeal pie crust

may have been from Tex-Mex history. but older recipes call for lard. I haven't even started on the origin of buttermilk pie. Cornmeal pie things have become a nuveau fad though! I love food history, and the people that have this info are universities. A real good book to read is "Indian Givers", of which a segment of it is what the Americas gave in food and how it was spread around the world.

 
NO NO NO - a sour cream pie would not be ANYthing like it... buttermilk pie is one of a kind!

 
Here's my mama's buttermilk pie recipe... will be interested to compare to yours.

Buttermilk Pie

This tastes like a custard pie but with a little extra *tang*

3 eggs, separated
1 cup sugar
3 tbl. flour
1/2 tsp. salt
2 cups buttermilk
4 tbl. butter, softened
1/2 tsp. cream of tartar
1 unbaked pie shell

Beat egg whites until stiff. In a separate bowl, beat egg yolk, sugar, flour, salt, butter, and buttermilk together. Fold in the egg whites. Pour into an unbaked pie shell and bake at 375 deg. for 45 minutes.

 
Recipe I used, but w/ 1 T of Lemon Juice

I bought a Pillsbury pie crust, the baking time was wrong, I baked it on 400 for 25 minutes.

BUTTERMILK PIE FILLING

3 eggs, separated, reserve whites for meringue
1 cup sugar
1 tablespoon butter
1/4 cup flour
2 cups buttermilk
1/4 cup grated lemon peel
2 tablespoons lemon juice

Beat yolks, gradually add sugar and set aside. Then gradually stir
together the butter, flour, buttermilk, lemon peel and lemon juice. Fold
in yolks and sugar mixture. Pour into unbaked cornmeal pie shell
(recipe follows) and bake for 25 minutes in 350-degree oven. Top
with meringue (recipe follows) and bake an additional 10 to 15
minutes.

 
You must log in or register to reply here.
Back
Top