If you would like to read the story that goes along with this recipe, go to my blog post “Buttermilk Blessings!”
Pat-in-the-Pan Crust Ingredients:
- 2 1/2 cups Flour (All Purpose Unbleached)
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 Tablespoons cold milk
- 2/3 cup oil (vegetable or canola–make sure it is fresh!)
Sister Lizzie’s Southern Buttermilk Pie Ingredients:
- 1 1/4 cups sugar
- 3 tablespoons flour
- 4 eggs, whisked
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla
- 1 stick butter, melted and cooled (1/2 cup of butter)
- 1 tablespoon lemon juice (fresh squeezed)
- 1 tablespoon lemon zest
- pinch of grated Nutmeg
Pat-in-the-Pan Crust Directions:
- Whisk together dry ingredients in a bowl until blended
- Add wet ingredients and stir gently until the dough forms a ball.( For a tender crust, do not over mix).
- Put dough into pie pan and pat it thin and flat to conform to the shape of the pan.
- Crimp the edges.
- You are now ready for the filling.
Whisk dry ingredients…
Add the milk…
A note about the oil: Make sure the oil is fresh because if it has begun to turn rancid, your crust will taste bitter and that’s no fun! (I learned the hard way!)
Stir until the dough forms a ball…
That’s it! See how simple!
Put dough in pie pan.
Pat dough flat and even pressing up the sides of the pan.
Crimp the edge by using your thumb on one hand to push the dough down into a “V” shape and your fingers on your other hand to support the dough on either side of your thumb. (I couldn’t show the whole technique since I was holding the camera.)
Now you are ready for the filling!
There are all kinds of recipes for Buttermilk Pie…some are as gooey and sweet as a candy bar….this custard-y pie is just “sweet enough” and has a refreshing hint of fresh lemon for those sultry summer days that are hotter than a fritter-in-a-fryin’ pan. It’s simple and homey and it’s a perfect Bake ‘n’ Take pie for your next Church Supper!
Buttermilk Pie Directions:
- In your mixer, combine the flour and sugar.
- Stir in the eggs, and buttermilk .
- Add the cooled melted butter, vanilla, lemon juice, and lemon zest.
- Add a pinch or two of grated Nutmeg.
- Pour into the unbaked pie shell.
- Put the pie in the center of the oven and bake at 425 in a pre-heated oven for 15 minutes, then lower the temp to 350, and bake for 40 more minutes.
- Cool then keep chilled.
Mix flour and sugar…
Add Buttermilk…
Whisk eggs…
Stir in eggs…
Add cooled melted butter (make sure it is cool or it will cook the eggs)
Add the Vanilla…
Add the lemon juice and zest…
Grate a pinch or two of fresh nutmeg…
Mix it all up!
Pour into pie shell…and bake…
It comes out looking like sunshine!
If you would like to read the story that goes along with this recipe, go to my blog post “Buttermilk Blessings!”
If you would like to read the story that goes along with this recipe, go to my blog post “Hillbilly Spaghetti Pie!”
Ingredients:
- 1 bunch green onions, chopped
- 2 tablespoons olive oil
- 1/2 pound extra lean ground beef
- 1/2 pound Italian sausage, 4 links (sweet or hot) casings removed
- 4 garlic cloves, minced
- 3 tablespoons minced fresh parsley
- 1 (28 ounce) can crushed tomatoes
- 1/4 teaspoon red pepper flakes (I add two more pinches to give it a kick!)
- 1/4 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 2 cups water
- 8 ounces spaghetti, broken into 3 inch pieces (I used half of a 16 ounce package–Thin spaghetti–not Angel Hair– but you can use regular )
- 1/4 cup heavy whipping cream
- 4 tablespoons chopped fresh basil
- 1/2 cup fresh grated Parmesan cheese
- 2 cups grated mozzarella cheese
Directions:
- Saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes.
- Add beef and sausage, brown over medium-hi heat.
- While almost brown, add garlic, pepper flakes, oregano, and parsley.
- Once browned, stir in crushed tomatoes, water and salt.
- Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
- After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
- Add basil, Parmesan cheese, and cream, stir well.
- Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown. (stand there and keep watch or set a timer for 3 minutes at a time until it’s ready, or else you may end up with Blackened Hillbilly Spaghetti Pie!)
Fresh ingredients is always best.
I love fresh grated Parmesan cheese, it’s so easy to do with a Microplane grater, found at most kitchen stores. You can use grated cheese from the market if you want. But, the fresh grated cheese has more flavor.
Get everything ready!
Saute the onions in olive oil…
I use extra lean ground beef to reduce the fat.
When I lived in California I could find Italian Turkey sausage,
but I can’t find it out here in the country.
Anyhoo…Brown the meat…
Add tomatoes, salt and spices…
Pour in the water…
Add broken spaghetti…
Push pasta under the liquid…
Cover and cook…
Stir pasta to keep it from sticking together…
Add Parmesan cheese, basil, and cream…Stir it in…
Top with Mozzarella cheese, broil in oven a few minutes…keep an eye on it so it won’t turn into Blackened Hillbilly Spaghetti Pie! Set your timer a few minutes at a time. Keep checking!
When it is spotty brown (looks like the top of a pizza) it is ready to serve right away. Bring the skillet right to the table ( that’s how we do it down yonder in the Ozarks y’all!). If you are making this for guests, and they haven’t arrived yet, wait to add the Mozzeralla cheese topping until just before it’s time to serve it.
Serve with a crisp green salad and garlic cheese bread.
Makes the best leftovers!!!
For the garlic bread, I just mix melted butter and grated Parmesean cheese with a pinch or two of garlic salt and spread it on the sliced french bread with a spoon, then broil the top until golden.
Mangia! Mangia! That’s EAT! EAT! in Italian!
If you would like to read the story that goes along with this recipe, go to my blog post “Hillbilly Spaghetti Pie!”
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