This recipe will do but I have one that's been used in my family for generations that notes some differences: 3 eggs (beaten), 1 1/2 C. sugar, 1/2 cup (1 stick) butter (melted, cooled to lukewarm), 1/2 C. Buttermilk (make your own by adding a tabls. of vinegar to milk and let sit 1/2 hour - same chemical reaction), 2 Tabls. flour,rounded - not heaping, 1 teas. pure vanilla. Mix/sift together (sifting originated decades ago when flour almost always had mealy bugs in it!!) sugar and flour, add buttermilk, butter, eggs and vanilla. Mix well. Pour into pie shell (hard for the best cook to beat Pillsbury's frig crust - but use a Deep Dish if using frozen). Bake at 400 for 15 minutes. Reduce to 325 for apx. 30-40 minutes. Note: Pie should rise up in the middle - it will fall to level upon cooking. Additional test; shake - should not wiggle in the middle. This pie melts in your mouth and couldn't be easier. Variations: Add some fresh sliced peaches in a round across the top when in season. Or - Toss over some mini chocolate chips after that first 15 minutes. Enjoy whatever version!!
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This recipe will do but I have one that's been used in my family for generations that notes...