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Lemon Buttermilk Pie with Raspberry Compote

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.

Buttermilk pie with raspberry compote

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.

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Lemon Buttermilk Pie
Lemon Buttermilk Pie with Raspberry Compote
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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.
Lemon Buttermilk Pie with Raspberry Compote
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  • 2
  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time Cook Time Passive Time
6people 10 minutes 45minutes 2hours
Servings Prep Time
6people 10 minutes
Cook Time Passive Time
45minutes 2hours
Ingredients
  • For the Buttermilk Pie:
  • 1 9 inch pie crust homemade or ready-made
  • 3 eggs
  • 1 and 1/4 cups granulated sugar
  • 2 tbsp flour
  • 1/2 cup butter melted
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • pinch salt
  • For the Raspberry Compote
  • 1 cup boiling water
  • 6 ounces ripe raspberries
  • 1/2 cup sugar
  • 1 tsp cornstarch optional
Servings: people
Units:
Ingredients
  • For the Buttermilk Pie:
  • 1 9 inch pie crust homemade or ready-made
  • 3 eggs
  • 1 and 1/4 cups granulated sugar
  • 2 tbsp flour
  • 1/2 cup butter melted
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • pinch salt
  • For the Raspberry Compote
  • 1 cup boiling water
  • 6 ounces ripe raspberries
  • 1/2 cup sugar
  • 1 tsp cornstarch optional
Servings: people
Units:
Instructions
For 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.
For 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.
Recipe Notes

This old-fashioned recipe is still a hit 100's of years after it's creation.  It's no wonder that, no matter how you dress it up, it still a traditional favorite.  We dressed ours with raspberry compote, but other things to dress it might include:  maple syrup, strawberries, cherry pie filling, or lemon curd.  Any way you slice it, it comes up delicious!

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