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Recipe: Apple-buttermilk Pie
Similar Categories: Apple, Buttermilk, Pie
Apple-Buttermilk Pie
2 medium Granny Smith apples
3 eggs
1-1/2 cups sugar, divided
1 cup buttermilk
1/3 cup margarine or butter, melted
2 Tbs. flour
1 Tbs. ground cinnamon, divided
2 tsp. vanilla extract
2 tsp. ground nutmeg, divided
9" unbaked pie shell
Heat oven to 350. Peel and core apples; cut into small chunks.
Place apples in bowl; cover with cold water and set aside. Beat eggs
briefly at low speed of electric mixer until mixed. Add all but 1
teaspoon sugar, buttermilk, margarine, flour, 2 tsp. cinnamon,
vanilla and 1-1/2 tsp. nutmeg; mix at low speed until well blended.
Drain apples thoroughly and place in unbaked pie shell. Pour
buttermilk mixture over apples. Combine remaining 1 tsp. sugar, 1
tsp. cinnamon and 1/2 tsp. nutmeg; sprinkle over top. Bake 50-60
minutes. Serve warm or at room temperature for the best flavor.
Store in refrigerator.
2 medium Granny Smith apples
3 eggs
1-1/2 cups sugar, divided
1 cup buttermilk
1/3 cup margarine or butter, melted
2 Tbs. flour
1 Tbs. ground cinnamon, divided
2 tsp. vanilla extract
2 tsp. ground nutmeg, divided
9" unbaked pie shell
Heat oven to 350. Peel and core apples; cut into small chunks.
Place apples in bowl; cover with cold water and set aside. Beat eggs
briefly at low speed of electric mixer until mixed. Add all but 1
teaspoon sugar, buttermilk, margarine, flour, 2 tsp. cinnamon,
vanilla and 1-1/2 tsp. nutmeg; mix at low speed until well blended.
Drain apples thoroughly and place in unbaked pie shell. Pour
buttermilk mixture over apples. Combine remaining 1 tsp. sugar, 1
tsp. cinnamon and 1/2 tsp. nutmeg; sprinkle over top. Bake 50-60
minutes. Serve warm or at room temperature for the best flavor.
Store in refrigerator.
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