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Cake Blackberry Fruit Tart

Buttermilk Pie With Raspberry Sauce

Ingredients & Directions

4 tb Unsalted butter; softened
1 c Sugar
3 lg Eggs; lightly beaten
3 tb Allpurpose flour
1 ts Vanilla extract
2 tb Fresh lemon juice
1 c Buttermilk
A pinch of baking soda
1 Unbaked 9inch pie crust
1 c Fresh raspberries or other
-tart berries
1/4 c Black currant or other fruit

Preheat oven to 350 degrees.

In a medium bowl, combine the butter and sugar and beat until fluffy.
Add the eggs one at a time, mixing well after each addition. Add the
flour, vanilla, lemon juice, buttermilk, and baking soda and stir
until well combined. Pour the mixture into the unbaked pastry shell.

Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees
and bake for 1 hour more or until the custard is set and the top
lightly browned. Remove from oven and place on a wire rack to cool.

Toss the raspberries with the black currant liqueur in a small bowl.

When the pie is cool enough to eat, cut it into slices and serve each
slice topped with a generous spoonful of the raspberries.

Yield: 6


Busted and entered for you by: Bill Webster

6 servings

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