For all you southerners out there…
Y’all really like your sugar. Seriously, this pie is diabetic-shock sweet – is that inappropriate for me to say here? Really, I think it’s only apt description.
Before you click away from this page thinking I’ve posted a bad recipe, I will say this: every guy who tried this pie LOVED it. I mean really loved it. Even in a side by side comparison with the Dutch Apple (which I prefer) the guys still went for the buttermilk. Most of the girls agreed with me though.
Southern Buttermilk Pie If I were to make this again I would certainly cut down on the sugar – and probably the butter too. I’m not sure how it would effect the texture but maybe one day I’ll try it and let you know. Makes 2 9-inch pies or one giant pie. If you make one large pie the way I did, increase the baking time by about 20-30 minutes. Adapted from here
2 recipes basic pie dough (I used the spelt/white variation) 3 3/4 cups natural cane sugar 1/2 cup whole spelt flour 1/2 teaspoon salt 1 teaspoon vanilla 6 eggs, beaten 1 cup (2 sticks) unsalted butter, melted 1 cup buttermilk juice of one 1 lemon
Mix sugar, flour and salt. Add eggs, butter, buttermilk, lemon juice and vanilla. Pour into two unbaked pie crusts (or 1 large) and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn’t jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Let cool for at least 1 hour before slicing.