Amish Buttermilk Pie

You’ve all heard the old saying…When life gives you lemons, make lemonade.

Well…When one of my favorite stores (“The Outlet” in Coralville) gives you a great deal on a half gallon of buttermilk…

MAKE BUTTERMILK PIE!

While I was looking online for uses for buttermilk, and I stumbled across this recipe, and it brought back memories of my childhood.  I grew up on a farm in Iowa, surrounded by Amish neighbors who were all really good cooks…and I remembered this pie they served on many occasions.  Since nearly all of the Amish farmers milked cows, that sometimes lead to a surplus of milk and milk products. And being thrifty and non-wasteful, many Amish women created recipes like this one to use up those surplus items…and use them up deliciously, I might add.

This simple pie (made with very common ingredients) can literally be made in FIVE MINUTES if you’re using a store-bought deep dish pie crust…so give it a try!

BUTTERMILK PIE      (Preheat oven to 400 degrees)

1/2 Cup butter, melted
1 1/2 Cups sugar
3 eggs, beaten
3 T. flour
1 pinch of salt
1 tsp. vanilla
1 Cup buttermilk
1 deep dish pie shell, unbaked

Combine all ingredients in the order given and mix well.  (The pie mixture appeared somewhat curdled…but that’s OK…)  Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and continue baking for an additional 50-60 minutes more, or until knife inserted in center comes out clean.

BAKING TIP:
If pie crust edges begin to brown too quickly, place a sheet of tin foil over the pie for the last 15-20 minutes of baking time.

Eat it warm or cold-your choice, and refrigerate leftovers…if there are any!