Make Ahead

Almond Buttermilk Pie

February 19, 2013
4 Ratings
  • Makes 1 pie filling
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

What You'll Need
  • 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
  1. Preheat oven to 350º F (177º C).
  2. Beat together first 6 ingredients until homogenous.
  3. Stir in toasted almonds.
  4. Pour in unbaked pie shell and bake for 50 minutes.

See what other Food52ers are saying.

  • AntoniaJames
  • TasteofOregon

2 Reviews

AntoniaJames February 20, 2013
Love this! I also grew up in the South. My version (our Derby Day favorite) involves a bit of bourbon and some toasted pecan pieces. Yours with the almonds is a beauty. ;o) P.S. Thanks for the tip on the crust recipe.
TasteofOregon February 19, 2013
The crust I use is from Cooks Illustrated and is called "Foolproof Pie Dough For a Single-Crust Pie" No other pie dough recipe has treated me so kindly.