“My FAVORITE PIE – for THANKSGIVING”
Buttermilk Pie with Glazed Cranberries
This delightful buttermilk pie is served with a sweet cranberry and raspberry topping.
Makes 1 (9-inch) pie
Ingredients
- 1½ cups sugar
- 3 tablespoons all-purpose flour
- ¾ cup butter, melted
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- Basic Pie Crust (recipe follows)
- 3 cups fresh cranberries
- 3 tablespoons seedless raspberry jam
Instructions
- Preheat oven to 350°.
- In a large bowl, whisk together sugar and flour. Add melted butter and eggs, whisking until smooth. Add buttermilk and vanilla, whisking until smooth. Pour mixture into prepared Basic Pie Crust.
- Bake for 45 to 55 minutes or until center of pie is set. Let cool completely on a wire rack.
- In a large bowl, combine cranberries and raspberry jam, stirring gently to coat. Spoon mixture over pie; serve immediately. Store covered for up to 3 days in the refrigerator.*****************
Basic Pie Crust
Makes 1 (9-inch) pie crust
Ingredients
- 2⅓ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 6 tablespoons cold butter, cut into ½-inch pieces
- 6 tablespoons cold all-vegetable shortening, cut into ½-inch pieces
- ½ cup ice water
Instructions
- In a large bowl, whisk together flour, sugar, and salt.
- Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture comes together and starts to form a ball. (You may not need to use the full ½ cup of water.)
- On a lightly floured surface, knead mixture until it forms a smooth dough. Shape into a disk, wrap in plastic wrap, and chill for 1 hour or until firm.
- On a lightly floured surface, roll dough to a 13-inch circle, about ¼ inch thick. Transfer dough to a 9-inch pie plate. Trim excess dough from edges, and decorate as desired
Posted in Childhood, Grand-Children, Grandma, Todaywith 1 comment.
Coming right up!! I will make this for us for Thanksgiving!