Brown Sugar Or Not Buttermilk Pie Food

BROWN-SUGAR BUTTERMILK PIE

Steps:

• Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
• Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
• Make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving. (Refrigerate, wrapped in plastic, up to 3 days.)

BROWN SUGAR PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

AMISH BROWN SUGAR PIE

Steps:

• Preheat oven to 350 degrees.
• In the pie shell, place the brown sugar, flour and salt.
• Mix with your fingers.
• Pour the evaporated milk over the flour and sugar, but do not stir or mix this in.
• Dot with butter, and sprinkle with cinnamon, liberally, over all.
• Bake for 50 minutes, or until the filling just bubbles up in the middle.
• The filling will never completely set, but that's the way it's supposed to be.
• This pie is better eaten at room temperature.
• If you refrigerate leftovers, reheat them in the oven before serving.
• NOTE: Recipe can be doubled and prepared in a 10-inch pie shell.
• For that size, bake 1 hour and 20 minutes.

BROWN SUGAR-BUTTERMILK PIE

Steps:

• Position rack in center of oven and preheat to 400°F. Thaw pie crust 10 minutes. Bake crust until pale golden, about 12 minutes. Transfer to rack and cool. Reduce oven temperature to 350°F.
• Blend brown sugar and flour in processor. Add eggs, yolk and vanilla and process until blended. Add buttermilk and melted butter and process just to blend. Pour mixture into cooled crust.
• Bake pie until filling puffs and is almost set but center still moves slightly when pan is shaken, about 45 minutes. Cool pie on rack to room temperature. Chill until cold, at least 2 hours and up o 1 day. Cut into wedges and serve.

BROWN SUGAR, OR NOT, BUTTERMILK PIE

Steps:

• INGREDIENTS 1 prepared 8-inch graham-cracker crust 1 large egg white, beaten until frothy 2/3 cup packed light-brown sugar 3 tablespoons all-purpose flour 3 large eggs 1 1/4 cups low-fat buttermilk, well shaken 3 tablespoons unsalted butter, melted 1/4 teaspoon salt 1/2 pint (1 cup) raspberries 2 tablespoons granulated sugar 1/2 teaspoon lemon zest DIRECTIONS Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool. Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust. Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes. Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release. Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with Raspberry Sauce.
• I added 1 T lemon with brown sugar, not sure necessary. I also tried with white sugar and added 3/4 tsp vanilla and 1 1/2T lemon juice. crust very soggy must use egg white.