This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor.
As you know, I love finding old-fashioned recipes and making Amish recipes from old Amish cookbooks. If you’ve ever used one of these cookbooks, you’ll find that a lot of times the recipes are very vague. They assume you know what temperature to bake a pie or for exactly how long a recipe should bake. Tricky, right? Because I don’t always know how long a pie should bake. I’m still learning about baking every.single.day.
Which is why I had to make this Amish Buttermilk Pie 4 times. Yes, 4 times. To get it perfect. Just for you!
I normally think of pie as stuffed mile-high full of fruit, so finding this pie filling that takes just 5 minutes to mix up, made with buttermilk? You bet I had to try it.
The main ingredient in this Amish recipe is buttermilk. Normally when a recipe calls for buttermilk, I simply use a mixture of milk or cream and vinegar. This homemade buttermilk gives the effect that you need in rolls, breads, pancakes and such. But since this recipe called for 2 cups of buttermilk, I used the real stuff. You can find buttermilk in the dairy section of your grocery store right by the milk and cream. Store bought buttermilk is thicker, which is needed for this recipe.
This recipe is fairly simple and straightforward. You can use store-bought pie crust to make, but may I suggest our grandma’s pie crust? Her pie crust was the best. Light and flaky…the perfect butteriness. I think you’ll love it.
The center of the pie should be firm, but slightly jiggly, similar to a cheesecake. Watch the pie closely because baking times will vary based on different ovens, pie plate sizes and even the type of buttermilk you use.
After the pie cools to room temperature, you should cover it with plastic wrap and store it in the refrigerator.
Buttermilk pie will last in the refrigerator for 2-3 days after baking.
Q: Have you ever had buttermilk pie? I’d love to hear about it!
Recipe from the Mennonite Community Cookbook