Lemon Buttermilk Pie with Sugared Cranberries
This pie is as close to a slice of sunshine on a plate as you can get. Zingy lemon flavor pairs with creamy buttermilk for a light and lovely pie. Topped with gleaming gems of sugared cranberries it’s a great holiday treat.
1 9-inch Pie
1 Hour
Ingredients:
1/4 cup all-purpose flour
1 cup white sugar
¼ cup brown sugar, firmly packed
1 cup buttermilk
3 large eggs
1/2 cup unsalted butter, melted and cooled
1 ½ teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extra
Pinch of salt
9” unbaked pie shell
Method:
Preheat the oven to 425°. Blind bake the pie crust. Line the pie crust with parchment paper and fill with ceramic pie weights or dried beans. Bake for 15 minutes. Carefully remove pie shell from the oven. Remove pie weights and allow to cool. Reduce oven temperature to 350°.
Whisk together the flour and sugars in a medium bowl.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, lemon zest and juice, vanilla and salt. Combine the wet and dry ingredients with a whisk until smooth.
Pour the filling into the prepared pie shell. Place on a rimmed baking sheet and bake for 45 minutes. The pie is done when the center is mostly set with only a slight jiggle. Allow pie to cool completely on a wire rack.
Top with sugared cranberries, if desired.