Lemon Buttermilk Pie with Raspberry Compote

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Lemon Buttermilk Pie with Raspberry Compote

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Ingredients

Adjust Servings:
1 9 inch Pie Crust
3 Eggs
1 and 1/4 cups Granulated Sugar
2 Tablespoons Flour
1/2 cup Butter melted
1 cup Buttermilk
1 teaspoon Vanilla
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
just a pinch Salt
Raspberry Compote Ingredients
1 cup Boiling Water
6 ounces Ripe Raspberries
1/2 cup Sugar
1 teaspoon Cornstarch optional

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Easy, light and not-too-sweet pie for any night of the week. It will make you look like a pastry chef and keep you smiling in the background while your guests enjoy.

Ingredients

  • Raspberry Compote Ingredients

Directions

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This pie made Pi Day extra special, but whether it’s for Pi Day or just an everyday dessert, it’s simple, it’s tasty, and light enough not to overfill you after dinner.  Dolly and I bought a ready made pie crust and just spilled the filling into it.  The compote does take time, but we made it as the pie was cooking so that they cooled at the same time.  One thing to remember–I know I say this a lot–USE YOUR TIMER.  I like to think I’m psychic when it comes to baking, but time and time again I find out that setting the timer makes my desserts come out the way they’re supposed to.  A black bottom pie doesn’t impress anyone unless it’s meant to be chocolate.  Anyway, this pie and compote were a great compliment to dinner and would also be an easy pie to make for guests.

Lemon Buttermilk Pie with Raspberry Compote

Ingredients For Buttermilk Pie:

  • 1   9 inch pie crust recipe or ready made pie crust
  • 3 eggs
  • 1 and 1/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup butter, melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • pinch of salt

Ingredients For Raspberry Compote:

  • 6 ounces raspberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 tsp cornstarch (if needed)

How to Make the Buttermilk Pie:

  1. Begin by preheating your oven to 375 degrees.
  2. While the oven is preheating, crack 3 eggs into a bowl and whisk them.
  3. Add each of the next ingredients in order:  sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest and salt, combining until well mixed.
  4. Pour into the pie shell and bake for 45 minutes or until golden brown.
  5. Remove from the oven and cool before slicing.
  6. Add raspberry compote and share with those you love.

How to Make the Raspberry Compote:

  1. In a small sauce pan, bring the water to a boil.
  2. Add the berries and sugar and stir until the sugar dissolves.
  3. Reduce the heat to medium high and continue to boil until the berries thicken (about 25 minutes).
  4. If the berries haven’t thickened to the thickness you like, add a teaspoon of cornstarch and continue to boil for another 5 minutes.
  5. Transfer to a bowl and cool to room temperature.  We just let it cool while we ate supper.

This pie’s custardy goodness and the smooth raspberry compote that enhances the lemony flavor will make you smile.

Steps

1
Done

Steps for Pie Filling

Begin by preheating your oven to 375 degrees.

2
Done

While the oven is preheating, crack 3 eggs into a bowl and whisk them.

3
Done

Add each of the next ingredients in order: sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest and salt, combining until well mixed.

4
Done

Pour into the pie shell and bake for 45 minutes or until golden brown.

5
Done

Remove from the oven and cool before slicing.

6
Done

Add raspberry compote and share with those you love.

7
Done

Steps for the Raspberry Compote

In a small sauce pan, bring the water to a boil.

8
Done

Add the berries and sugar and stir until the sugar dissolves.

9
Done

Reduce the heat to medium high and continue to boil until the berries thicken (about 25 minutes).

10
Done

If the berries haven't thickened to the thickness you like, add a teaspoon of cornstarch and continue to boil for another 5 minutes.

11
Done

Transfer to a bowl and cool to room temperature. We just let it cool while we ate supper.

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