Skip to main content

Festive Fresh Fruit Buttermilk Pie

Fa la la la la y'all, we all love pie around here. This recipe is a keeper. Beautiful and festive for the holidays, perfect all year round. Pretty as a tart, (which is usually cream based with a glaze of cornstarch and sugar) this pie recipe echoes the true southern traditional buttermilk pie and will leave your guests asking for more.
You can bake it in small tart pans for easy entertaining, or a traditional  nine inch pie pan. I have included a gluten free version for you as well. So let's get cookin'...

You will need:
3 large eggs, beaten
1 1/2 cups sugar
3 tablespoons all purpose flour
1/2 cup melted butter
3 teaspoons lime zest
1 teaspoon fresh lime juice
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
6 fresh kiwi 
12 fresh large strawberries
pie crust dough of your choice

Ready your dough in a pie pan and preheat the oven to 350 degrees. In a large bowl whisk together the flour and sugar, whisk in the eggs, then the rest of the ingredients. Pour in the pie pan and bake for about 35 to 40 minutes, until the filling is just set. The top should caramelize nicely.

Remove from the oven and let cool at least an hour. The pie pictured here was baked the night before. Thinly slice fresh kiwi and place on a paper towel to absorb the juice, same with the strawberries. Place sliced fruit on top of pie, add whipped cream if desired or a fresh herb such as mint, and serve. This one is served on vintage Johnson Brothers transferware in the Old Britain Castles design.

For the gluten free version, the directions are the same, only the ingredients and quantity are different. You will want to make sure your gluten intolerant guests can tolerate cornmeal. Corn products are not gluten free but cornmeal generally is. Use a gluten free pie crust dough like the one from Betty Crocker and follow the directions above as usual. Here are the ingredients for the gluten free version:

1 1/4 cups sugar
2 tablespoons cornmeal
3 eggs beaten
1/2 cup melted butter
1/3 cup buttermilk
3 teaspoons lime zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
 Consider the gluten free recipe when you have to take something to the office potluck. The holidays can be hard on those gluten intolerant.

Hope everyone is enjoying the season. Happy Holidays.


Popular posts from this blog

Antique Wardian Cases

When I moved into my present city apartment, a mere 680 square feet,  Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from  around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite

Southern Bacon and Crawfish Cornbread Dressing

Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have  paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor. Here is what you need: 5 cups crumbled cornbread 1 1/2 lbs  boiled crawfish tails ( frozen is fine) 10 ounces bacon, cooked and coarsely crumbled 12 ounces yellow corn 1 1/2 cups chopped yellow onion 1/1/2 cups chopped celery 1/1/2 cups green red and orange bell pepper 1 jalapeno ( optional) 2 eggs beaten 2 cups chicken stock salt, thyme, and sage to taste. Fry your bacon until it is ready to crumble, remove from pan and set aside. Saute the mirepoix, (onions ,peppers and celery) corn and jalap

How to Make a (tres chic) Fromage Blanc

 This lovely concoction is a  basic fresh white cheese , otherwise known as Fromage Blanc, made into a dessert cheese by adding a pear infused balsamic vinegar reduction and pairing it with fruit, chocolate and cajun spiced pecans. The fromage blanc is from an old New Orleans recipe a friend living on Lake Pontchartrain in Mandeville told me about several years ago. It is relatively simple to make from milk, no special equipment or ingredients are needed, yet it will definitely impress whomever you serve it to. Fromage Blanc can be made in a variety of textures. It can be made with low fat milk if you so desire, and it can be a dessert cheese like that above or a comfort food like the creamy herb cheese I made here. The preparation is so easy, here is how: You will need- 1 qt.milk, raw or store bought but make sure it is not ultra pasteurized (regular pasteurization is fine) 1 cup buttermilk 11/2 tbls. strained juice from fresh lemons or limes 1/2 tsp salt, I prefer pi