Cherry Buttermilk Pie
This old fashioned pie, gets a modern twist by adding fresh, pitted cherries to the custard before baking. The sweet and sour notes are out of this world!
1 recipe pie dough
Pie filling
3 whole eggs, plus 1 egg yolk
1 ¾ cups (12 ¼ oz.) granulated sugar
5 Tablespoons all-purpose flour
½ tsp salt
1 Tablespoon lemon juice
Zest from ½ of a lemon
½ vanilla bean scraped (or 1 tsp vanilla extract)
3 ounces unsalted butter, melted
1 cup buttermilk
2/3 – 1 cup (3 – 4 oz.) dark sweet, pitted fresh cherries (sub frozen if necessary)
Method:
Preheat oven to 350 degrees.
Par-bake one 9-inch pie crust (filling with parchment paper and blind baking beans or weights). Allow to cool.
Whisk together all of the pie filling ingredients, adding buttermilk and cherries at the very end just before baking, to avoid curdling.
Place the pie shell on a baking sheet and pour the filling into the par-baked pie shell. Carefully transfer the pie to the oven and bake until you can see an even jiggle set all throughout the pie when gently shaking the baking sheet. The pie will set up even more as it cools. This should take 50-60 minutes.
Allow the pie to cool 1 hour before serving. It’s delicious served with very lightly sweetened whipped cream.