Amish Buttermilk Pie
RECIPES OF LOVE
Wayne N. Jackson
2 cups sugar
1/2 cup butter (softened)
3 eggs
3 T. all-purpose flour
1/4 tsp. salt
1 cup buttermilk
`1 (10-inch) unbaked pie crust with edges of crust crimped high
1/2 cup chopped and toasted pecans
In a large mixing bowl gradually beat the sugar into the softened butter until it is well blended. Beat in the eggs, 1 at a time, beating well before each one. In separate bowl combine flour and salt. Gradually beat into the butter mixture until well blended.
Beat in the buttermilk until well blended. Pour mixture into pie
crust and sprinkle with pecans and bake at 362 300dg for
1 hour and 15 to 20 minutes or until buttermilk filling is set.
Cool completely on a wire rack. When cool store in refrigerator.
To toast pecans put shallow baking dish and bake at 350dg for 5 to 10 minutes or until browned.
Wayne
RECIPES OF LOVE
Wayne N. Jackson
2 cups sugar
1/2 cup butter (softened)
3 eggs
3 T. all-purpose flour
1/4 tsp. salt
1 cup buttermilk
`1 (10-inch) unbaked pie crust with edges of crust crimped high
1/2 cup chopped and toasted pecans
In a large mixing bowl gradually beat the sugar into the softened butter until it is well blended. Beat in the eggs, 1 at a time, beating well before each one. In separate bowl combine flour and salt. Gradually beat into the butter mixture until well blended.
Beat in the buttermilk until well blended. Pour mixture into pie
crust and sprinkle with pecans and bake at 362 300dg for
1 hour and 15 to 20 minutes or until buttermilk filling is set.
Cool completely on a wire rack. When cool store in refrigerator.
To toast pecans put shallow baking dish and bake at 350dg for 5 to 10 minutes or until browned.
Wayne
