From the kitchen of One Perfect Bite...This wonderfully light and airy pie is a creation that comes from Fine Cooking magazine. The pie is simple to make and when served with berries or macerated fruits, it is the perfect way to bring a bit of summer to your winter table. The custard-like filling has some bite thanks to an infusion of buttermilk and lemon, while the topping, which lightly caramelizes as the pie bakes, adds the perfect touch of sweetness to this unusual pie. I like to serve this dessert while it is slightly warm with whatever soft fruit I have on hand. On the odd chance that you have leftovers, be sure to refrigerate them. I know those of you who give this pie a try will love it. Here is how it's made.
Buttermilk Pie...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 eggs, separated
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup buttermilk, at room temperature
1 baked pie shell
1) Heat oven to 350 degrees F.
2) Combine butter and sugar in a mixer and beat until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg, and salt. With mixer running, slowly add buttermilk.
3) In another bowl, beat egg whites until they form soft peaks. Pour a little of buttermilk mixture into the whites, folding gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined. Pour custard into baked pie shell. Bake in middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers. Yield: 8 servings.
Photo courtesy of Fine Cooking magazine
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