Maude Knox’s Buttermilk pie

December 2nd, 2009
by: Sue

I found this recipe in Marguerite’s files, she attributed the recipe to her mother, Maude Boesch Knox. I don’t remember Mema ever making the pie, but we love it! We baked it for Thanksgiving 2009 and it was the first pie to go.

1/2 cup butter, melted
1 1/2 cups sugar
3 Tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk
1 deep dish pie shell

Preheat oven to 400 degrees. Beat the butter and sugar together until light. Add the eggs, beat thoroughly. Sift the dry ingredients together and add to the batter alternately with the buttermilk; beat until smooth. Pour into a deep dish pie shell and bake at 400 for 10 minutes. Lower heat to 350 and bake for 50-60 additional minutes. Done when pie is a nice golden brown and a knife inserted comes out clean. Best while still warm.

Variation: Use lemon extract and lemon zest in lieu of vanilla.

Try this recipe when you have buttermilk you need to use.

Hint: I like to prebake the pie crust for a few minutes, and skip the high temperature beginning, baking for 80 minutes or more at 325.