My grandma used to make the best pies. Fruit pies, pudding pies, you name it, what ever was in season, she could make a pie of it. One time, she even made a gooseberry pie, man, was that tart. She said it would make you pucker for days. Then, I remember the time she made green tomato pie. She loved it and ate almost whole pie by herself.
I was at a restaurant recently and tried a piece of pie I thought I had never tried before, “Buttermilk Pie.” It was delicious. Refreshing, light on the palette with a soft, mild, spring flavor. I could have eaten the whole by myself.
I researched recipe books and read online and found many different versions. I was telling my mom about the wonderful pie and she said, “Well, you know that is how Grandma made her sour cream raisin pie. She used buttermilk, never sour cream.” It was like I was struck with a lightening bolt. I was taken right back to Grandma’s kitchen savoring every bite of her Sour Cream Raisin pie. I remember eating small bites to make it last longer. So good. I went to the shelf and found Grandma’s recipe book and there it was, her Sour Cream Raisin Pie; main ingredient: Buttermilk. I want to share the recipe with each of you. The original recipe does not call for raisins; it was just something Grandma did because Grandpa liked raisins.
GRANDMA’S BUTTERMILK PIE
1 large (9 inch) pie crust
1/2 cup butter, softened
2 cups sugar
2 1/2 tbsp. of flour
1 cup buttermilk
1 tsp. vanilla extract1
1 ½ tsp. lemon juice
Nutmeg – to dash on top
1. Preheat oven to 350. Prepare pie pan with pie crust.
2. Cream together butter and sugar.
3. Once fully combined and slightly fluffy, add flour and eggs.
4. Mix well. You can use a hand mixer for this, or beat with a fork until fully combined and smooth.
5. Stir in buttermilk and vanilla extract. Mix until fully incorporated. Let stand 5 mins. so the sugar can dissolve.
6. Pour into prepared pie crust.
7. Dash nutmeg on top.
8. Bake for 1 hour and 15 minutes at 350 – or until done. A fork or toothpick inserted into the middle should come out cleanly. The pie will still be slightly jiggly after baking.
9. Allow time to cool and set before serving, usually an hour at the very least.