Buttermilk Pie with Glazed Cranberries
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 15 minutes
Cook time: 45-55 minutes
Servings: Makes 1 (9-inch) pie
Ingredients
Buttermilk Pie with Glazed Cranberries
- 1½ cups sugar
- 3 tablespoons All-purpose flour
- ¾ cup Butter, melted
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 premade refrigerated pie crust
- 3 cups fresh cranberries
- 3 tablespoons raspberry jam
Directions
Buttermilk Pie with Glazed Cranberries
Preheat oven to 350°F.
Place premade refrigerated pie crust into a 9-inch pie plate. Trim excess dough from edges.
In a large bowl, whisk together sugar and flour. Add melted butter and eggs, whisking until smooth. Add buttermilk and vanilla, whisking until smooth. Pour mixture into the pie plate.
Bake for 45 to 55 minutes or until center of pie is set. Let cool completely on a wire rack.
In a large bowl, combine cranberries and raspberry jam, stirring gently to coat. Spoon mixture over pie; serve immediately. Store covered for up to 3 days in the refrigerator.