Buttermilk Pie

This simple yet delicious, sweet but tangy, buttermilk pie recipe was given to me by an Amish college friend, Hannah in the mid to late 80s. She was the source for many of the Amish recipes I have in my collection.

Make two 9 inch pie crusts or you may simply use purchased refrigerated pie pastries.

Very lightly spray oil or butter two nine inch pie plates or pans.

Gently press to mold pie crusts into two 9″ pie plates or pie pans. Poke tiny holes to prevent air pockets and bubbling up of crusts. Flute or fan fold the edges.

Melt butter and set aside for now to cool slightly.

In a small bowl, combine the sugar and flour.

Add the beaten eggs, melted butter, buttermilk and juice. Combine and mix well.

Pour equally divided portions into the prepared pie crusts. If desired, may sprinkle top decoratively (lightly) with either lemon zest or candied lemon zest.

Bake on the center rack leaving space between the two pies at 400 F degrees for ten minutes, then reduce the oven temperature to 350 degrees and bake for an additional 50 minutes, or until the center is firm.

If crusts appear to be browning too quickly before filling is done and has set (firm to touch) then place a sheet of foil loosely over top.

Tip: you can also cut the center out of a disposable aluminum pie pan to place upside down over top of a pie so that only the crust is covered while the filling remains uncovered.