Buttermilk Pie With Raspberry Sauce Recipes

BUTTERMILK PIE WITH WARM RASPBERRY SAUCE

Steps:

• Pre-bake the pie crust at 350 for 10 minutes. Remove from oven and let cool to room temperature.
• Preheat oven to 400 F.
• In a large bowl whisk the dry ingredients together: flour, baking soda, baking powder and sugar.
• In a separate bowl mix the wet ingredients together: eggs, buttermilk, lemon juice, vanilla and melted butter.
• Add the dry ingredients to the wet ingredients and mix together until combined.
• Pour mixture into prepared pie crust and bake for 10 minutes at 400 degrees. Keep the pie in the oven and reduce the heat of the oven to 350 F. and bake for another 30 minutes longer, or until a tooth pick test comes out dry.
• Remove from oven and let cool slightly. Serve warm with raspberry sauce, fresh raspberries and sweetened whipped cream.
• In a small sauce pan on medium high, heat the water, sugar and raspberries for 4 minutes until the sugar is dissolved. Stirring continually.
• Turn heat off but keep the sauce pan on the burner.
• With a handheld blender on low speed puree the raspberries in the sauce pan to make a sauce. Serve warm.

BERRY BUTTERMILK PIE

Steps:

• Preheat the oven to 400ºF.
• Cream the butter and sugar until light and fluffy, then add the eggs one at a time and beat until well-blended.
• Add the buttermilk, vanilla and lemon zest. Mix well, pour into the pastry shell and bake for 5 minutes.
• Reduce the heat to 350ºF and bake for an additional 40 minutes or until the custard sets.
• Cool on a wire rack and chill before serving.
• Serving: In a blender or food processor, puree the berries with the confectioners' sugar, top each pie slice with the berry sauce and one whole strawberry.

BUTTERMILK PIE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.
• Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.
• Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
• Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.
• Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with raspberry sauce.

BUTTERMILK PIE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the butter and sugar and beat till fluffy. Add in the Large eggs one at a time, mixing well after each addition. Add in the flour, vanilla, lemon juice, buttermilk, and baking soda and stir till well combined. Pour the mix into the unbaked pastry shell. Bake in the preheated oven for 15 min. Reduce heat to 300 degrees and bake for 1 hour more or possibly till the custard is set and the top lightly browned. Remove from oven and place on a wire rack to cold. Toss the raspberries with the black currant liqueur in a small bowl. When the pie is cold sufficient to eat, cut it into slices and serve each slice topped with a generous spoonful of the raspberries. Yield: 6

BUTTERMILK PIE WITH RASPBERRY SAUCE

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/355487/buttermilk-pie-raspberry-sauce