 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
This old fashioned pie recipe that I found in a Better Homes and Gardens magazine, turns out very smooth and not too sweet. Perfect ending to a great dinner. Cooking time does not include refrigerating time. Ingredients:
0.5 (15 ounce) package refrigerated unbaked pie shells |
1/2 cup butter |
1 cup sugar |
3 tablespoons all-purpose flour |
3 eggs |
1 cup buttermilk |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Place a piece of double thickness foil lightly over the pastry to prevent over-browning. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees.
2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.
3. In mixing bowl, beat eggs until fluffy (about 1 minute). Stir in buttermilk and vanilla.
4. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
5. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.
|
|