Buttermilk pies, are really custard pies with a bit of a "twang" courtesy of the buttermilk. They are one of my "go to" fav's, because they are a tried and true Southern sweet treat in any flavor, and so easy to prepare. You can use a frozen or homemade pie shell depending on how adventurous you're feeling, either way the pineapple filling is the star of this pie.
You'll need:
1 9 inch deep dish pie shell frozen or homemade
dry ingredients:
2 cups granulated sugar
1/4 cup all purpose flour
1/4 tsp. baking soda
1/8 tsp. each salt and ground nutmeg
wet ingredients:
1 cup buttermilk [not low fat]
1 stick butter, melted
3 large eggs
1 tsp. each lemon and pure vanilla extract
8 oz. crushed pineapple well drained
Preheat the oven to 350 degrees. Sift together the dry ingredients and add to the wet ingredients. Beat with a mixer until blended then stir in the crushed pineapple by hand at the end.
Pour into the pie shell and sprinkle the top with additional nutmeg. I always place my pie shell on a baking sheet, to make it easier to move in and out of the oven without spilling the filling.
Bake for 1 hour to 1 hour 10 minutes. Check the edges of the pie around 40 minutes, and cover with aluminum foil or a pie crust shield if you have one. This will prevent the edges from over browning. Cool completely before cutting. Serve with fruit or a dollop of whipped cream if desired. Yield: 6-8 pieces
Cook's note:If using pineapple that is packed in syrup, adjust the granulated sugar to 1 3/4 cup.
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