Buttermilk Pie

Ingredients

• 2/3 cup sugar
• 1 T. lemon extract
• 2 eggs
• 1 cup buttermilk
• 1/8 t. salt
• 1 t. lemon juice

Method

1. 1

   Combine sugar, flour, and butter.

2. 2

   Add buttermilk, salt, lemon juice and slightly beaten egg yolks.

3. 3

   Mix thoroughly.

4. 4

   Beat egg whites well and mix with pie filling.

5. 5

   Pour into pastry lined pan.

6. 6

   Bake in hot oven.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 50. The excerpt below is the record exactly as published.

2-3 cup sugar 2 cups scalded milk Zeb abutter 1 pint strawberries 6 T. sugar Mix flour, 2-3 cup sugar and salt. Gradually add milk. Cook in double boiler until thick. Add eggs yolks and cook two minutes. Cook, add but- ter and vanilla. Pour into baked pie shell. Add whole or sliced berries. Cover with meringue made by beat- ing 8 egg whites to stiff foam. Add 6 T. sugar gradually and beat until mixture stands in peaks. Bake in oven (350 F.) until brown. Garnish with whole berries. Mrs. Aaron Brooks Fairplains Club COCOANUT-BUTTERSCOTCH PIE 34 cup cake flour Yt. salt 3 egg yolks 1% t. vanilla 1 pie shell 3 egg whites 1% cups brown sugar 3 cups milk 4 T. butter 1 cup cocoanut 6 T. sugar 1% cup cocoanut Combine flour, sugar and salt. Add milk gradually; place in double boiler and cook until thickened, stirring cons- tantly. Pour small amount of mix- ture over egg yolks; return to double boiler and cook 3-4 minutes, Remove from fire; add butter, vanilla, and 1 cup cocoanut. Cool and pour into pie shell. Top with meringue and ’% cup cocoanut. Brown in moderate oven. Mrs. Troy Redding Clingman Club 110 HOME DEMONSTRATION CLUB COOK BOOK BUTTERMILK PIE 2-3 cup sugar 1 T. lemon extract 2 eggs 1 cup buttermilk 1-8 t. salt 1 t. lemon juice

Cook this with the app: pantry check, scaling, and the assistant.