ChinDeep Buttermilk Pie

There is so much I could say about this pie!  First off:  I cannot rightfully claim this recipe as my own.  It was graciously shared by the very talented Melissa at ChinDeep.  While I love to invent my own recipes or reinvent ones that I’ve seen along the way, some of the best recipes are passed down through family and friends.  These are the tried-and-true, time-tested recipes that are often the very best.

Melissa mentions that this recipe is considered an old Southern “hard times” pie.  It makes me think of my grandmother’s generation when little was wasted and desperate times bred creativity, industriousness, and delicious food based on the simplest of ingredients.

My grandmother would have swooned over this sublimely sweet pie.  My grandmother would have adored it as well.  After all, he used to drink buttermilk by the glass!

This is Melissa’s original recipe.  As an experiment for a gluten-free family member, I also made a version substituting my gluten-free flour mix for the 2 tablespoons all-purpose flour.  I baked it without a crust in a buttered pie dish.  The result was similar to a custard or a flan, delicious, and could be whipped up in a flash.

ChinDeep Buttermilk Pie

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Ingredients

• 1 prebaked 9-inch pie shell
• 2 tablespoons all-purpose flour
• 1 and 1/4 cup sugar
• 1/4 teaspoon salt
• 1 stick (1/4 pound) unsalted butter
• 3 large eggs
• 1 cup buttermilk (see note)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon freshly ground nutmeg

Instructions

1. Bake pie crust at 350 for 15 minutes. Remove from oven and place on a baking sheet to cool a bit while you mix up the other ingredients. Keep the oven on.
2. Blend flour with sugar and salt, whisk in the melted butter (that is liquified but not sizzling. If it’s really hot, let it cool a bit before whisking in.) Beat the eggs and whisk them in. Add the buttermilk, vanilla and nutmeg. Pour into the baked pie shell. Slide the pie, still on the baking sheet, into the oven on a rack that has been placed in the lower third of the oven. Bake for 50-60 minutes at 350, or until a knife inserted in the pie comes clean. The center of the pie will still be a bit jiggly but will set up when cool. Cool on a wire rack.

Notes

• I used full-fat buttermilk, fresh from a local farm.

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