Pickle-Brined Thighs
September 3, 2016
Sweet Peach Tea Cocktail
October 7, 2016
by Francine Bryson
This recipe and following excerpt is from the book Country Cooking from a Redneck Kitchen. If you would like to support this site purchase anything through the Amazon ad above.
As I told y'all in the first chapter, yeas, I had an aunt Fanny and the Woman I knew was so cool and such a great cook. Based on what I've been told, she was pretty awesome in her heyday, too. The story goes that she survived the Great Depression by raising her kids on one income coming from sales of moonshine-and if the rumors are true it was the best 'shine in the state. (I'm glad I got to know her before she passed on, but I never did get to taste that 'shine.) If you're not familiar with it, buttermilk pie is made with a creamy custard. Some call it sugar pie down here. Fanny's is right up there with the best of them. She always made one to keep and one to share; I do the same.
If you're not familiar with it, buttermilk pie is made with a creamy custard. Some call it sugar pie down here. From the book Country Cooking from a Redneck Kitchen.
Preheat the oven to 350F
In a medium bowl, whisk together the eggs, buttermilk, and vanilla.
In a large bowl, stir together the sugar, cornstarch, and salt. Pour the melted butter on top and mix well. Pour in the egg mixture and stir until incorporated.
Line each of the two 9-inch deep-dish pie pans with the crusts. Divide the custard mixture between the pie shells.
Bake until the filling is a little jiggly when you tap the pans but not runny. 50 minutes to 1 hour. Do not over bake the pies. Let cool completely on a wire rack before serving. The pies can be refrigerated overnight and brought to room temperature before serving.
Ingredients
Directions
Preheat the oven to 350F
In a medium bowl, whisk together the eggs, buttermilk, and vanilla.
In a large bowl, stir together the sugar, cornstarch, and salt. Pour the melted butter on top and mix well. Pour in the egg mixture and stir until incorporated.
Line each of the two 9-inch deep-dish pie pans with the crusts. Divide the custard mixture between the pie shells.
Bake until the filling is a little jiggly when you tap the pans but not runny. 50 minutes to 1 hour. Do not over bake the pies. Let cool completely on a wire rack before serving. The pies can be refrigerated overnight and brought to room temperature before serving.