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    Bourbon buttermilk pie


    Source of Recipe


    Elaine

    Recipe Introduction


    They are first and foremost sweet. Combine sugar with cooking skill (to make pie crust) and farm-fresh ingredients (buttermilk, eggs and butter), and you have reached some understanding of good Southern desserts.

    In this case, itıs a bourbon buttermilk pie -- bourbon to make it a signature dish of Kentucky, and buttermilk pie because the tang of buttermilk cuts the sugar just enough to make this one of the most delicious "transparent" pies in the South.

    The pie should be cooked so that the filling still jiggles a little when you give it a gentle shake. Overcooking will cause the filling to curdle a little (youıll notice it more with your tongue than your eye) and might cause a little of the butter to squeeze out around the edges. Itıs still a wonderful pie.

    For spring and summer, serve it with fresh fruit; for winter, dust it with nutmeg.


    List of Ingredients




    Crust:

    1 cup all-purpose flour
    6 tablespoons butter, cut into at least 8 pieces
    1/2 teaspoon salt
    1 egg
    1 tablespoon cold water

    Filling:

    3 eggs
    1 1/4 cups sugar
    1/2 cup butter, melted
    2 tablespoons all-purpose flour
    1 cup buttermilk
    1/4 cup bourbon (or substitute 2 teaspoons vanilla)
    1/4 teaspoon salt

    Recipe



    Crust: Combine flour, butter and salt in a medium-sized bowl. Use a pastry cutter or 2 knives to cut the butter into flour until the mixture resembles coarse meal. In a small bowl, beat egg and water together. Stir into flour mixture until well combined, then press the mixture together with your hands to form a ball. Flatten the ball into a disk 1 inch thick, wrap in plastic and refrigerate.

    For easiest rolling, let the dough chill 30 to 60 minutes. Roll to about ħ-inch thickness and press into a 9-inch pie plate.

    Heat oven to 400 degrees. Spray the dull side of aluminum foil with non-stick cooking spray. Put the sprayed side down and press the foil flat against the pie crust. Fill the crust with dry beans, rice or aluminum pie weights and bake 20 minutes, or until the pie crust is set. Remove the beans and the foil (you can use the beans in cooking).

    Filling: Beat eggs in a medium-sized bowl. Add sugar and butter and beat to blend. Beat in remaining ingredients.

    Pour into pie crust and place in the oven. Reduce oven temperature to 350 degrees and bake 40 minutes. The pie should be puffed in the center and will fall when it cools. Cool. Serves 8.


 

 

 


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