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A southern pie for the weekend

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Well, we've made it to Friday! I've heard from several people that stated that the week was a very full or stressful one. Weeks like this tend to make Friday and the weekend even more welcome. Hopefully, you've had a good week and that if you've been busy, you'll have the chance to unwind and relax this weekend.

The weekend is when many people take the time to do some cooking, since of course there's more time to do it. I'm one of those people that likes to use the weekend to make something good in the kitchen to enjoy for the rest of the weekend and even on into the new week. Let's look at a good dessert that would be the thing to make this weekend and that's for "Nutmeg Buttermilk Pie."

This pie is a southern staple. We all know that pies are very southern and they are well-loved, with the flavors ranging from apple to pecan to cherry. This recipe is also rather old-fashioned, though delicious! It contains ingredients that you most likely already have in your own kitchen right now, so it's very economical.

This recipe calls for fresh buttermilk. You may be familiar with the trick that is used in cake baking, which is if you don't have fresh buttermilk on hand, you can take 1 tablespoon of vinegar and add it to 1 cup of regular milk. This is a great hint to use for cake baking when you don't have fresh buttermilk on hand, but I would strongly recommend using fresh buttermilk for this pie. The buttermilk substitute may not produce the very same taste or texture within the pie. Also, you'll note that the pie bakes at 450 degrees. This is a rather high temperature for a pie, but this temperature is correct.

This pie has a unique blend of flavors, including lemon, vanilla and a bit of nutmeg for the top. This pie has a creamy texture and is well worth your time. For the pie shell, there are numerous commercially sold pie shells that are available in the grocery store that are very good. However, if you'd like to try your hand at making a homemade pie crust, I shared a reliable pie crust recipe sometime ago called "Water-Whip Pie Crust." In the event you missed it, here's the link:

http://www.examiner.com/article/whip-together-this-easy-pie-crust

Have a great weekend and take time to put your feet up....and enjoy a piece of this great pie!

NUTMEG BUTTERMILK PIE

  • 1 stick butter, softened
  • 2/3 cup sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 2 cups fresh buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 9-inch unbaked pastry shell
  • ground nutmeg for the top of the pie

Cream the butter and sugar until fluffy. Beat in the eggs, one at a time. Add the flour and blend well. Stir in the salt, lemon rind, buttermilk and vanilla (this mixture will appear curdled, but this normal). Turn into the pie shell and sprinkle with nutmeg. Bake in a preheated 450 degree oven for 35 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool. Yield: 6 servings.

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