Saturday, October 8, 2011

Amish Buttermilk Pie

My mother was always trying new "old" recipes, and we never knew what she would come up with next.  One of her concoctions was "Buttermilk Pie," a delicacy that I had no intention of trying.  However, I liked left-over cornbread crumbled into a tall glass of ice cold buttermilk, so I gathered up my courage and tasted a forkful of this mysterious pie.  Wow!  Was it ever good!  I couldn't imagine that a pie made with sour milk could taste so delicious! 
I'm not sure where Mom got her recipe, nor what happened to it, but it never got passed down to me.  When looking through some old Amish recipes, I was delighted to find this recipe for the special "sour milk pie."  I made it for my husband, and yep, he didn't want any part of it.  That's okay, because that left more for me to enjoy!  I hope you will try it for your family too (you might want to hold off telling them the name of the pie before they taste it though). 
Amish Buttermilk Pie
1 unbaked pie shell-9 inch (homemade or store-bought)
1/2 cup of real butter, softened
1 1/2 cups sugar
3 tablespoons flour, all purpose
3 farm fresh eggs, beaten
1 cup fresh buttermilk (homemade or store-bought)
1 teaspoon lemon juice
1 teaspoon vanilla flavoring
pinch of salt
Grated nutmeg (I left that out)
Preheat your oven to 350 degrees while mixing the pie.  Cream together softened butter and sugar.  Add the next 6 ingredients and mix well.  Pour into the pie shell and sprinkle with nutmeg if desired.  Bake in oven for approximately one hour, or until the top browns up some.  Remove from oven and let cool.  Slice and enjoy!