Buttermilk Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1-7oz box Odense Almond Paste
- Powdered sugar, for dusting surface
- 3 eggs
- ¼ cup all purpose flour
- 1½ cups sugar
- ½ cup butter, soft
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
Recipe by Abigail Connolly
Silky custard and a golden, flaky crust are perfectly balanced by the warm, almond richness of Odense Almond Paste for a truly memorable dessert.
Time
Prep time: 15 minutes
Bake time: 50-60 minutes
Cool time: 2 hours
Bake time: 50-60 minutes
Cool time: 2 hours
Yield
8 servings
Ingredients
- 1 unbaked 9-inch pie crust
- 1-7oz box Odense Almond Paste
- Powdered sugar, for dusting surface
- 3 eggs
- ¼ cup all purpose flour
- 1½ cups sugar
- ½ cup butter, soft
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
Directions
- Preheat oven to 350°F.
- Using powdered sugar to dust the surface, roll out Odense Almond Paste into a 9-inch disc and place on the bottom of the unbaked pie crust. Place in the fridge while you prepare the filling.
- Whip eggs with a whisk attachment until frothy.
- Add in flour, sugar, and butter and mix until well combined.
- Mix in buttermilk, vanilla, and lemon juice until well combined and smooth.
- Pour into prepared pie crust and bake for 50-60 minutes until set and browned on top.
- Let cool for two hours before slicing.
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