Category Archives: Pies

Texas Two-Step Buttermilk Pie

Posted by Sherry in Desserts, Pies and tagged with ,

I have a sneakin’ suspicion that this pie is made in more places than Texas, but I was unfamiliar with it.

So I saw this recipe from Debi Newton at JustaPinch and I figured, hey, it sounds interesting.

And it’s very easy. Which is always a plus.

The taste?

It’s hard to describe. It’s more than a custard, has a bit of tang, and is sweet like a pecan pie filling would be. So a small piece is plenty.

In any case, this goes in the cookbook and will be made often.

INGREDIENTS:

  • 2 c sugar
  • 1/4 c AP flour
  • 1 stick butter, melted
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 c buttermilk (1/2 pt container)
  • 1/2 recipe for pie crust.

INSTRUCTIONS:

  1. Make your pie crust dough and refrigerate for 30 minutes.
  2. A few minutes before your dough is ready from the fridge, set oven at 350°
  3. Mix together the dry ingredients.
  4. Mix the wet ingredients in a separate bowl. Then add the dry to the wet and stir together until mixed.
  5. Roll out your pie crust dough and place in a deep dish pie plate.
  6. Pour in the pie filling.
  7. Bake for 60-70 minutes. Start checking at about 50 minutes. If the top is browned, throw a piece of foil on it to keep it from further browning. Pie is done when it appears fully “set” in the middle.

Servings: 8

Note: I used real buttermilk (1 half pint container) for this and not my substitute buttermilk (see tips page) 

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Pucker Up Lemon Meringue Pie

Posted by Sherry in Desserts, Fruity, Pies and tagged with , , ,

This is one of my most favorite pies. It is so tart, and yet so deliciously smooth. The meringue beautifully offsets the intense lemon flavor.

I have been using this recipe for years, and other than an occasional Lemon Chiffon pie, this is the only one I ever use.

There is NO substitute here for real lemons. Don’t buy that terrible bottled lemon juice. It’s unfit for man and beast alike. In fact, no animal would touch it.

Pies are more labor intensive I guess than cakes are, but the rewards are great.

This recipe is essentially no fail as long as you follow the directions.

And enjoy!

INGREDIENTS:

  • 1 /2 recipe of Primary Pie Crust
  • 1 1/4 c sugar
  • 1/3 c cornstarch
  • 1/8 tsp salt
  • 1 1/2 c water
  • 1/2 c strained fresh lemon juice (2-3 lemons)
  • 2-3 tsp grated lemon zest
  • 4 lg egg yolks
  • 2-3 tbsp butter, cubed
  • 1 recipe of Marvelous Meringue Topping

INSTRUCTIONS:

  1. Make a half recipe of Primary Pie Crust, and cool in the fridge for 30 min.
  2. Roll out and bake as directed in  Pre-Baked Pie Crust.
  3. Reset the oven to 325°
  4. Whisk together sugar, cornstarch and salt in a saucepan. Add the water and lemon juice and zest and whisk.
  5. Whisk in the egg yolks and the butter, as the mixture comes up to a low simmer, cooking for one minute  after it begins to just boil.
  6. Mixture will be very thick.
  7. Pour into the baked pie crust. Cover the surface with plastic wrap and proceed to the Meringue recipe.
  8. When meringue is made, spread it on top, anchoring along the edges.
  9. Bake for 20 minutes. Place on a rack to cool, and then refrigerate.
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