There is a place that Dale and I loved to eat at in Colorado Springs and it's called Rudy's. It's a place that does great BBQ'd meats (no sauce which I like), and they had these tiny individually wrapped pecan and buttermilk pies. I used to love to get them to take home after we gorged ourselves on the brisket and pork ribs.
I am proud to say that my pie-making skills are getting better as I'm making more pies. This was a little over half of the batch of crust that I made the "cookies" with in my previous post. I wanted plenty of crust to make a nice thick layer with a good healthy edge to work a beautiful crimp. I'm getting pretty good at it!Buttermilk Pie
1/2 cup butter, melted
1 1/2 cups sugar
3 eggs, beaten
1 tsp salt
pinch salt
3 Tbl flour
1 cup buttermilk
1 deep dish pie shell (pre-baked )
Preheat oven to 400 degrees F. Beat the butter and sugar together until light. Add the eggs and vanilla and beat. Sift dry ingredients together and add to the batter alternately with the buttermilk and beat until smooth. Pour into the deep dish pie dish (that has been placed on a sheet pan) and carefully put into the oven. Bake for 10 minutes and then reduce the heat to 350 degrees F and bake for an additional 50-60 minutes. Once a golden brown color has been achieved, cover loosely with foil to prevent over-browning or burning. The pie is done when an knife is inserted into the center and it comes out clean.
Cool and serve. This pie will keep on your counter for a few days, if it lasts that long! We gobbled this pie up!!
I am thinking about entering this into the Ruston bake competition. Dale won second place last year!
I am thinking about entering this into the Ruston bake competition. Dale won second place last year!
