Orange Buttermilk Chess Pie Recipe 425 Food

ORANGE-BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 325°. Unroll pie crust, and fit into a 9-inch pie pan. Fold edges under and crimp. In a medium bowl, whisk together sugar, cornmeal, and salt. In another medium bowl, combine eggs and next 4 ingredients, stirring until combined. Add egg mixture to dry ingredients, stirring until well combined. Stir in melted butter. Pour mixture into prepared crust. Bake for 45 to 50 minutes or until center is just set. Let cool completely on a wire rack. Serve at room temperature, or cover and refrigerate until ready to serve. Garnish with orange slices and raspberries, if desired.

ORANGE BUTTERMILK CHESS PIE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325'. Unroll pie crust and insert in 9-inch pan. In medium bowl, whisk together sugar, cornmeal, and salt. In another medium bowl, combine eggs and next 4 ingredients, stirring until well combined. Add egg mixture to dry ingredients, stirring until well combined. Stir in melted butter. Pour mixture into pie crust. Bake for 45 to 50 minutes until center is set. Let cool completely and garnish with orange slices - or refrigerate until ready to serve.

ORANGE BUTTERMILK PIE

Steps:

• Position rack in middle of oven; preheat to 325°. Place prepared Shortcut Piecrust on a baking sheet. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks, beating to combine. Add flour, orange zest and juice, and salt, beating until combined. With mixer on low speed, gradually add buttermilk, scraping down sides of bowl as needed. (Mixture will appear separated.) In a medium bowl, using clean beaters, beat egg whites until soft peaks form. Fold one-fourth of egg whites into buttermilk mixture. Gently fold in remaining egg whites until completely combined. Pour filling into prepared Shortcut Piecrust. Bake until filling is golden and puffed at edges and center is mostly set, 45 to 55 minutes. (Cover edges with aluminum foil to prevent excess browning, if necessary.) Let cool on a wire rack 2 to 3 hours. (Pie will continue to set as it cools.) Serve at room temperature or chilled with whipped cream. Garnish with orange, if desired. Cover, and refrigerate up to 2 days.
• In a medium bowl, whisk together flour, sugar, and salt. Gradually add melted butter, stirring with a fork until mixture is evenly moist and crumbly. Press dough evenly into bottom and up sides of a 9-inch pie plate. Crimp edges as desired. Freeze 15 minutes to set. Preheat oven to 375°. Top piecrust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake until edges begin to set, approximately 10 minutes. Carefully remove paper and weights. Brush bottom of piecrust with beaten egg. Bake until golden brown, 6 to 10 minutes more. Let cool completely.

BUTTERMILK CHESS PIE

Steps:

• Combine first 6 ingredients, stirring until blended;pour into pastry shell.
• Bake at 350F for 45 minutes or until set. Cool on a wire rack.

BUTTERMILK CHESS PIE

Steps:

• Beat eggs well.
• Add sugar and flour and beat well.
• Add buttermilk and margarine and vanilla.
• Pour in 9-inch pie shell and bake at 350 degrees for 45 minutes.

BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

BLUEBERRY-BUTTERMILK CHESS PIE

Steps:

• Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
• Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
• Do Ahead
• Pie can be baked 1 day ahead. Store loosely covered at room temperature.

DEEP-DISH BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350ºF.
• Mix together buttermilk and eggs; set aside.
• Combine sugar, flour, cornmeal, and salt in a large bowl.
• Add buttermilk/egg mixture.
• Stir in vanilla and melted margarine.
• Pour into unbaked pie crust.
• Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
• Cool on wire rack for 1 hour.