This custard filling is what takes this buttermilk pie recipe to the next level. It tastes like a panna cotta with a bit of attitude from the tang of the buttermilk and a generous sprinkling of cranberries on top. Source: EatingWell Magazine, November 2019

Hilary Meyer
Advertisement

Ingredients

Associated Recipes

Directions

  • Position rack in lower third of oven; preheat to 325 degrees F.

    Advertisement
  • Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.

  • Whisk eggs, granulated sugar, butter and flour in a large bowl until well combined. Whisk in buttermilk, orange zest, vanilla, nutmeg and salt. Pour the filling into the prepared crust. Sprinkle cranberries evenly over the top.

  • Bake the pie until set in the center, 50 to 60 minutes. Cool completely on a wire rack, about 2 hours. Dust with confectioners' sugar just before serving.

Tips

Tip: Give your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.

Equipment: 9-inch pie pan (not deep-dish), parchment paper

Nutrition Facts

231 calories; 10.8 g total fat; 6.3 g saturated fat; 69 mg cholesterol; 166 mg sodium. 84 mg potassium; 28.8 g carbohydrates; 1.7 g fiber; 14 g sugar; 4.7 g protein; 376 IU vitamin a iu; 3 mg vitamin c; 36 mcg folate; 45 mg calcium; 1 mg iron; 7 mg magnesium; 12 g added sugar;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2019
Delicious! Love the tart cranberries! I made this pie for book club and it was a huge hit. Read More