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Author Notes: 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
Makes 1 pie filling
- 1 cup buttermilk
- 1 cup sugar
- 3 large eggs
- 2 ounces unsalted butter, very soft
- 1 tablespoon all- purpose flour
- 1 teaspoon almond extract
- 1 cup almond slivers, toasted
- 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.
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