Saturday, January 19, 2013

PEACH BUTTERMILK PIE

Pastry for a 2-crust pie
5 fresh peaches, peeled
1/4 cup butter, softened
1 1/2 cups + 1/8 cup granulated sugar
3 tbsp all-purpose flour
3 eggs
1/2 cup buttermilk
1 tsp vanilla extract

Preheat oven to 400 degrees.
Fit half of pastry into a 9-inch pie shell; set aside.

Chop enough of the peaches to make 1 cup.  Puree the rest of the peaches; set aside.

Cream the butter in bowl of electric mixer at high speed.  Gradually add 1 1/2 cups of the sugar, beating well.  Add the flour and beat until smooth.  Add eggs; beat until blended.  Add the buttermilk, peach puree, and vanilla extract, beating well.

Place the cup of chopped peaches over the bottom of the pastry-lined pie plate.  Pour the buttermilk mixture gently over the peaches.

Cut the remaining pastry into strips and arrange over pie in a lattice pattern.  Trim and seal edges making a fluted edge.  Sprinkle the 1/8 cup of sugar over top of the pie.

Bake at 400 degrees 5 minutes then lower heat to 350 degrees and continiue to bake for 55 minutes or until set and browned.  If edge of pastry starts to get too brown, cover with foil or a pie shield.



Yield: 8 servings.
Per serving: 493 calories, 22 g (11 g sat) fat, 101 mg cholesterol, 318 mg sodium, 1 g fiber, 73 g carbs, 6 g protein

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