Buttermilk Pie with Glazed Cranberries

Buttermilk Pie

This delightful buttermilk pie is served with a sweet cranberry and raspberry topping.

Buttermilk Pie with Glazed Cranberries
Makes 1 (9-inch) pie
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  1. 1½ cups sugar
  2. 3 tablespoons all-purpose flour
  3. ¾ cup butter, melted
  4. 4 large eggs
  5. 1 cup buttermilk
  6. 1 tablespoon vanilla extract
  7. Basic Pie Crust (recipe follows)
  8. 3 cups fresh cranberries
  9. 3 tablespoons seedless raspberry jam
  1. Preheat oven to 350°.
  2. In a large bowl, whisk together sugar and flour. Add melted butter and eggs, whisking until smooth. Add buttermilk and vanilla, whisking until smooth. Pour mixture into prepared Basic Pie Crust.
  3. Bake for 45 to 55 minutes or until center of pie is set. Let cool completely on a wire rack.
  4. In a large bowl, combine cranberries and raspberry jam, stirring gently to coat. Spoon mixture over pie; serve immediately. Store covered for up to 3 days in the refrigerator.
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Basic Pie Crust
Makes 1 (9-inch) pie crust
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  1. 2⅓ cups all-purpose flour
  2. 1 tablespoon sugar
  3. ½ teaspoon salt
  4. 6 tablespoons cold butter, cut into ½-inch pieces
  5. 6 tablespoons cold all-vegetable shortening, cut into ½-inch pieces
  6. ½ cup ice water
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture comes together and starts to form a ball. (You may not need to use the full ½ cup of water.)
  3. On a lightly floured surface, knead mixture until it forms a smooth dough. Shape into a disk, wrap in plastic wrap, and chill for 1 hour or until firm.
  4. On a lightly floured surface, roll dough to a 13-inch circle, about ¼ inch thick. Transfer dough to a 9-inch pie plate. Trim excess dough from edges, and decorate as desired.
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