Buttermilk pie with raspberry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter, softened |
| 1 | cup | Sugar |
| 3 | larges | Eggs, lightly beaten |
| 3 | tablespoons | Allpurpose flour |
| 1 | teaspoon | Vanilla extract |
| 2 | tablespoons | Fresh lemon juice |
| 1 | cup | Buttermilk |
| Pinch of baking soda | ||
| 1 | Unbaked 9inch pie crust | |
| 1 | cup | Fresh raspberries or other |
| Tart berries | ||
| ¼ | cup | Black currant or other fruit |
| Liqueur | ||
Directions
Preheat oven to 350 degrees.
In a medium bowl, combine the butter and sugar and beat until fluffy.
Add the eggs one at a time, mixing well after each addition. Add the flour, vanilla, lemon juice, buttermilk, and baking soda and stir until well combined. Pour the mixture into the unbaked pastry shell.
Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees and bake for 1 hour more or until the custard is set and the top lightly browned. Remove from oven and place on a wire rack to cool.
Toss the raspberries with the black currant liqueur in a small bowl.
When the pie is cool enough to eat, cut it into slices and serve each slice topped with a generous spoonful of the raspberries.
Yield: 6
CHEF DU JOUR DORI SANDERS SHOW #DJ9298