This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor.
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Amish Buttermilk Pie Recipe
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!
OUR LATEST RECIPESI 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.
And I had just gotten this super cute new pie plate that I had to bake in. I mean, wouldn’t you? 🙂
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.
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.
Q: Have you ever had buttermilk pie? I’d love to hear about it!
This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor. If you like sweet & tangy, this is the dessert recipe for you! Amish Buttermilk Pie {Old Fashioned Recipe for a Unique Pie}
- 1 cup granulated sugar
- 2 tablespoons all purpose flour
- 2 large eggs beaten
- 2 tablespoons butter melted
- 2 cups buttermilk
- 1 teaspoon lemon extract
- Pastry for 1 9 inch pie crust
- Press pastry for pie crust into a 9" pie plate.
- In a small bowl, combine the sugar and flour.
- Add the beaten eggs, melted butter, buttermilk and extract.
- Pour into the prepared pie crust.
- Bake at 400 degrees for 10 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 50 minutes, or until the center is firm.
Recipe from the Mennonite Community Cookbook
Sammie says
This pie is such an inviting, pale colour. It looks delicious. I’d never heard of Amish Buttermilk Pie. Beautiful. Sammie 😀 http://www.feastingisfun.com
Julie Clark says
Thanks, Sammmie! I loved the look of it, too. 🙂
Sigi G says
OK – you’ve really got me back into a pie baking mode :)! My husband loves pretty much every pie out there – as long as it is pie – he wears the biggest smile on his face! Now I have to try these delicious new recipes, especially the Apple Butter – Buttermilk – and Oatmeal ones; and then we’ll see what else……:)! Thank You, for all these wonderful recipes!
Shelley @ Two Healthy Kitchens says
You’re so right about old recipes and how they often are a bit sketchy on the exact ingredients or methods. I’ve felt that way going through my Grandma’s old recipe cards – I can often tell that the recipe wasn’t really written out for someone else to be able to follow, but just as a vague reminder for herself of a recipe she already practically knew by heart! Old recipes like that are such treasures, though, and well worth the effort in recreating them! This pie is just lovely – I love Buttermilk Pie, and living near “Amish Country” myself, I think it’s particularly special!
Julie Clark says
Thanks, Shelley! I just love old recipes!
Polly says
I LOVE Buttermilk Pie! My grandfather actually used to make it when we were very young, but none of us knew his recipe. I found one online a couple of years ago and it reminded of my grandfather’s pie…very rich, very fattening, with lots of butter. I’m eager to try this recipe.
Julie Clark says
I hope you love it, Polly!
Michelle says
Could you clarify what you mean by lemon flavoring? Is it just juice from a lemon? Or do I need to use lemon extract? Thanks!
Julie Clark says
Lemon extract. Thanks for pointing that out. I updated the recipe to be more clear. 🙂
Tina Pack says
I made the buttermilk pie gluten free. Think my oven is a little temperamental as mine came out a little darker but a bit of the custard spilled over the side while I was putting it in the oven. I will let you know if my husband likes it. Haven’t cut into it yet.
Tina Marie Rath says
Could you put meringue on the Buttermik Pie or would that ruin it?
Julie Clark says
I think you could if you wanted to!