Buttermilk Pie with Pecan Pastry
- Prenatal pick
- Kid-friendly
- Peanut free
- Vegetarian
This typical Southern-style pie has a lovely tangy and milky flavour. We've added a pecan crust instead of a traditional pie pastry. If you already have a favourite pie pastry, just use any 9-inch (23 cm) unbaked pie shell, add the simple filling and bake. For the holiday table, serve each wedge topped with whipped cream and toasted pecans.
Ingredients
- Pastry:
- 1/2 cup (125 mL) Pecan halves
- 1-1/4 cups (300 mL) all-purpose flour
- 1/4 cup (125 mL) cold butter
- 2 tbsp (30 mL) ice water (approx)
- Filling:
- 1-1/3 cups (325 mL) granulated sugar
- 3 tbsp (45 mL) all-purpose flour
- Pinch grated nutmeg (approx)
- Pinch salt (approx)
- 1/4 cup (125 mL) butter, melted
- 4 eggs
- 1 cup (250 mL) buttermilk
- 2 tsp (10 mL) finely grated lemon rind
- 1 tsp (5 mL) vanilla
Preparation
Pastry: In food processor, grind pecans until finely chopped; whisk together pecans and flour. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. Using fork, stir in water until dough clumps together, adding up to 1 tbsp (15 mL) more if necessary. Shape into disc. Cover; let rest for 15 minutes.
Roll out dough to fit 9-inch (23 cm) pie plate. Trim edge, leaving ½-inch (1 cm) overhang. Fold edge over and crimp. Prick bottom of shell all over with fork. Cover with plastic wrap and chill until firm, about 1 hour.
Filling: In large bowl, whisk together sugar, flour, and generous pinch each nutmeg and salt. Whisk in melted butter; whisk in eggs, one at a time. Whisk in buttermilk, lemon rind and vanilla until smooth. Pour into prepared pie shell.
Bake on bottom rack of 400°F (200°C) oven for 10 minutes; reduce heat to 325°F (160°C) and bake until filling is golden and set, but still slightly jiggly in centre, about 50 minutes. Let cool on rack.
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