Amish Buttermilk Pie Recipe

Introduction

Amish Buttermilk Pie is a simple, sweet dessert that boasts a creamy, tangy filling with a subtle hint of lemon. This classic Southern pie is easy to make and perfect for any occasion, offering comfort and nostalgia in every bite.

Ingredients

• Pastry for 1 9-inch pie crust
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs (beaten)
• 2 tablespoons melted butter
• 2 cups buttermilk
• 1 teaspoon lemon extract

Instructions

1. Step 1: Press the pastry for the pie crust into a 9-inch pie plate. Preheat your oven to 400ºF (200ºC).
2. Step 2: In a large bowl, whisk together the sugar and flour until well combined. Add the beaten eggs, melted butter, buttermilk, and lemon extract, then whisk thoroughly until smooth.
3. Step 3: Pour the filling mixture into the prepared pie crust, spreading evenly.
4. Step 4: Bake in the preheated oven at 400ºF for 10 minutes. Then, reduce the temperature to 350ºF (175ºC) and continue baking for an additional 50 minutes, or until the center is set and the top is lightly golden brown.
5. Step 5: Remove the pie from the oven and allow it to cool completely on a cooling rack before covering and refrigerating.

Tips & Variations

• Use fresh lemon juice instead of lemon extract for a natural citrus flavor.
• For an extra flaky crust, chill your pastry dough before pressing it into the pie plate.
• Add a sprinkle of nutmeg or cinnamon on top before baking for a warm spice note.
• Serve with a dollop of whipped cream for added richness.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, bring to room temperature or warm briefly in a low oven to preserve its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk provides a tangy flavor and helps set the filling properly. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

What should the texture of the pie be like?

The pie should have a smooth, creamy filling that is firm but not rubbery. The top will be lightly golden brown with a tender crust underneath.

Amish Buttermilk Pie Recipe

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4.7 from 67 reviews

This classic Amish Buttermilk Pie features a rich and creamy filling with a subtle lemon flavor, baked to a perfect golden brown in a flaky 9-inch pie crust. It’s a traditional homemade dessert that’s both simple to prepare and satisfyingly delicious, ideal for any occasion or family gathering.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• Pastry for 1 9-inch pie crust

Filling

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons melted butter
• 2 cups buttermilk
• 1 teaspoon lemon extract

Instructions

1. Prepare the crust: Press the pastry for the 9-inch pie crust firmly into a 9-inch pie plate, making sure it is evenly distributed and fits snugly against the edges.
2. Make the filling: In a large bowl, whisk together the granulated sugar and all-purpose flour until combined. Then add the beaten eggs, melted butter, buttermilk, and lemon extract. Whisk everything thoroughly until you achieve a smooth, uniform mixture.
3. Assemble the pie: Pour the filling mixture evenly into the prepared pie crust, ensuring it is well distributed without spilling over the edges.
4. Bake the pie: Place the pie in a preheated oven at 400ºF and bake for 10 minutes to help start the baking process. Then reduce the oven temperature to 350ºF and continue baking for an additional 50 minutes, or until the pie’s center is firm and the top is lightly golden brown.
5. Cool and store: Remove the pie from the oven and set it on a cooling rack. Allow it to cool completely to room temperature before covering and storing it in the refrigerator to set fully and maintain freshness.

Notes

• Ensure the pie is fully cooled before refrigerating to prevent condensation from making the crust soggy.
• The lemon extract adds a subtle tangy flavor, but you may substitute with vanilla extract if preferred.
• Use fresh buttermilk for best flavor and texture.
• Check the pie during the last 10 minutes of baking to avoid overbrowning; if needed, cover the crust edges with foil.
• This pie is best served chilled or at room temperature.

Keywords: Amish Buttermilk Pie, buttermilk pie, traditional pie, lemon flavored pie, American dessert, easy pie recipe