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SOUTHERN PEACH BUTTERMILK PIE

SOUTHERN PEACH BUTTERMILK PIE

1 (15-ounce) package pie crust  

4 to 5 peaches, peeled (divided use) 

1/4 cup butter, softened 

1 1/2 cups plus 1/8 cup sugar (divided use)  

3 tablespoons flour   

3 eggs  

1/2 cup buttermilk  

1 teaspoon vanilla

Preheat oven to 400 F. Prepare pie crust according to package directions for a two-crust pie using a 9-inch pie plate; set aside.

Chop peaches to equal 1 cup; puree remaining peaches. Set aside.

Cream butter at high speed of an electric mixer; gradually adding 11/2 cups sugar, beating well. Add flour and beat until smooth. Add eggs, beat until blended. Add buttermilk, peach puree and vanilla; beat well.

Place chopped peaches on bottom of prepared pastry shell; pour buttermilk mixture over peaches. Cut remaining pie crust sheet into 3/4-inch wide strips and arrange in a lattice fashion over the filling. Trim edges, seal and flute. Sprinkle remaining 1/8 cup sugar over prepared pie.

Bake in preheated oven for 5 minutes. Reduce temperature to 350 F and continue to bake an additional 55 minutes or until set. Cool to room temperature; then chill.

Makes 8 servings.

PER SERVING: Calories 493 (38% fat), Fat 22 g (11 g sat), Cholesterol 101 mg, Sodium 318 mg, Fiber 1 g, Carbohydrates 73 g, Protein 6 g

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SOUTHERN FOOD IDEAS FOR JULY

SOUTHERN FOOD IDEAS FOR JULY

1, PORK CHOPS

2. KOHLRABI SLAW

3. MEATLOAF

4. CUCUMBER SALAD

5. HOMEMADE BBQ SAUCE

TRY THESE IDEAS FOR SOUTHERN FOOD IN JULY

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