Buttermilk pie originally hails from England. Today the deep south stakes claim as its home with Texas bestowing more love on it than most. A custard of buttermilk, eggs, butter and sugar baked in a pie shell is a simple pleasure, no pretentiousness here. However, there is elegance in its simplicity. The tangy tartness of the buttermilk shines through if you don’t drown it in sugar. Sometimes a little lemon zest can add additional brightness.
Growing up in the south, I have always adored buttermilk pie. When I began making it, I often added a bit of dark rum or almond extract and everyone loved it. Last fall a light bulb went on and I decided to add some toasted slivered almonds. Voila - even more elegant. —TasteofOregon
1 pie filling
unsalted butter, very soft
all- purpose flour
almond slivers, toasted
In This Recipe
Preheat oven to 350º F (177º C).
Beat together first 6 ingredients until homogenous.
Stir in toasted almonds.
Pour in unbaked pie shell and bake for 50 minutes.