A simple, old fashioned Southern dessert.
My son spotted a Buttermilk Pie in the bakery of our local store and asked if I could bake a gluten free version. I love requests and this one was easy to convert - just swap out the pie shell and flour in the filling and voila! The smile on his face was precious and I'm glad he suggested it. This pie is silky, sweet and pleasantly tart. It is a classic pie that is great paired with some fresh fruit and a big dollop of whipped cream.
1 cup Sugar
3 Tbsp Gluten Free Flour Blend
3 Eggs
1 cup Buttermilk
1/2 cup Butter, melted
Zest and juice of one Lemon
1 tsp Vanilla
Gluten Free Pie Crust
Preheat oven to 425 degrees F.
Bake the pie shell for 8-10 minutes and remove from the oven.
Then lower the oven temperature to 350 degrees F.
In a mixing bowl, whisk together the sugar and GF flour blend.
Add the eggs, buttermilk, butter, lemon zest, lemon juice and vanilla.
Whisk all of the ingredients until well combined.
Pour the filling into the partially baked pie shell.
Bake for 45-55 minutes at 350 degrees F, until the crust is golden and the filling is set.
Allow the pie to cool completely.
Serve at room temperature or refrigerated.
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