LEMON CHESS PIE
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
3 large eggs
2 teaspoons lemon zest
1/3 cup lemon juice
1/3 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon cornmeal
1 pie crust, 9-inch pre-baked
METHOD
1. Preheat oven to 400 degrees.
2. Cream the butter and sugar, and add the eggs one by one.
3. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture.
4. Pour filling into pie shell and bake for 10 minutes.
5. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
WARM APPLE BUTTERMILK CUSTARD PIE
INGREDIENTS
1 (9 inch) pie shell
1/4 cup butter
2 tart apples - peeled, cored and sliced
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1 1/3 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
3/4 cup buttermilk
1/4 cup white sugar
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). To Make Apple
Filling: Melt 1/4 cup butter or margarine in skillet over medium
heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside. To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth. Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it. Place in preheated oven and bake for 30 minutes. To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a
small bowl. Cut in 3 tablespoons butter or margarine until mixture
is crumbly. Remove pie from oven after 30 minutes and sprinkle
streusel topping over custard. Return to oven and bake for an
additional 40 to 50 minutes, until a knife inserted in center comes
out clean. Let stand 1 hour before serving.
