Brown Sugar Buttermilk Pie Recipes

Steps:

• Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
• Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
• Make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving. (Refrigerate, wrapped in plastic, up to 3 days.)

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

Steps:

• Position rack in center of oven and preheat to 400°F. Thaw pie crust 10 minutes. Bake crust until pale golden, about 12 minutes. Transfer to rack and cool. Reduce oven temperature to 350°F.
• Blend brown sugar and flour in processor. Add eggs, yolk and vanilla and process until blended. Add buttermilk and melted butter and process just to blend. Pour mixture into cooled crust.
• Bake pie until filling puffs and is almost set but center still moves slightly when pan is shaken, about 45 minutes. Cool pie on rack to room temperature. Chill until cold, at least 2 hours and up o 1 day. Cut into wedges and serve.

Steps:

• For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
• Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
• For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

Steps:

• Preheat oven to 350.
• Mix butter, eggs, sugar& vanilla.
• Stir in flour and salt, mix well.
• Add buttermilk, mix well.
• Pour into pie crusts and bake for 45 minutes- until tops are golden brown.

Steps:

• Cream butter and sugar together.
• Add egg yolks and beat well.
• Add flour, salt, lemon juice and rind; mix thoroughly.
• Add buttermilk and mix well.
• Fold in beaten egg whites.
• Pour filling into crust and bake for 10 minutes at 450 degrees.
• Lower heat to 350 degrees and continue baking 40 minutes.
• May need to cover crust edges with foil it starts to get too brown.

Steps:

• Beat together the eggs, cinnamon and clear vanilla. In separate bowl, mix together the flour and sugar (or Splenda). Stir in the buttermilk.
• Add the egg mixture to the buttermilk or sour milk mixture; stir well. Pour into pie shell. Sprinkle with nutmeg. Bake at 450°F for 10 minutes. Reduce the heat and bake at 350°F for 30 minutes or until knife inserted near center comes out clean. Serve immediately or refrigerate.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
• Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.