Buttermilk Pie with Peach Sauce {& Crazy About Pies Cookbook Giveaway}

**Giveaway Closed**

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When I was in high school, I remember sitting in a booth at Village Inn, with some close friends, and a slice of pie. Yum. At Christmas time I loved the Candy Cane Pie and in the summertime I’m pretty sure I loved anything berry. Those are wonderful memories full of friendship and laughter. My grandfather says, “As long as the companies good, you can’t go wrong.” I’m pretty sure he’s right, but it sure helps when the food’s good too, especially the dessert. And because I have always loved pie, you can imagine how excited I was when I found this cookbook in my mailbox. It’s a beautiful cookbook, kind of a superstar when it comes to all things pie. There are tips and tricks for making the perfect fillings, crusts, and toppings, a pie maker’s toolkit, and over 150 recipes of all kinds. Seriously, there is a pie recipe perfect for about any occasion you can think of. Everything from sweet to savory, traditional to exotic, New Years through Christmas, and for all hours of the day. Not only does this book include recipes for your classic fruit and custard pies, it has recipes for deconstructed pies, blueberry ravioli pies, mini tarts and individual pie bars, and breakfast hand pies. The only problem I have had with this book is choosing which recipe to share with you. I couldn’t decide between the Banana Cream Pie with Candied Walnuts, Rhubarb Pie with Graham-Flour Crust, Salted Caramel Ice Cream Pie, Roasted Sweet Potato Marshmallow Pie, or the Chicken Empanadas with Yogurt Kiwi Dipping Sauce (those Blueberry Raviolis are pretty tempting too.) Every time I open the darn thing, I find another pie I think I just have to make. I was all geared up to share the German Chocolate Pie until I came across Buttermilk Pie with Peach Sauce. Peach Sauce?!?! That’s some serious yum we’re talking about. So Buttermilk Pie with Peach Sauce it is. If these recipes tempt you as much as they do me, you can purchase your own copy by clicking here, that is if you don’t win one for yourself (keep reading).

Buttermilk Pie with Peach Sauce
Reprinted with permission from Crazy About Pies © 2013 by Krystina Castella, Sterling Publishing Co., Inc.

makes one 9-inch single crust pie

Buttermilk Pie is right up there with pecan, sweet potato, and Key Lime as favorite flavors in the canon of Southern Hospitality pies. If you aren’t familiar with buttermilk pie, you can think of its sugary top and creamy custard as resembling a large creme brulee. Serve it on its own or with peach sauce on the side.

Small Batch Butter Crust (see below)
1 egg white, lightly beaten
Buttermilk Pie Filling
3 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 cups buttermilk
3  Tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon  grated orange zest
1/8 teaspoon salt
1 1/2 Tablespoons confectioners’ sugar
Peach Sauce
3/4 cup water
1/4 cup granulated sugar
2 1/2 Tablespoons cornstarch
1/2 teaspoon ginger
3 large fresh peaches, peeled, sliced, and cubed (about 2 cups)

1. Preheat oven to 425 degrees. Butter and flour a 9-inch pie pan.
2. Roll out the pastry disk on a floured surface into a circle about 1/8 inch think and 12 inches in diameter. Drape the dough over the pie pan, allowing the excess to hang over the rim. Press the dough into the bottom edges, and trim the excess to a 1/4-inch overhang. Fold the overhang over the rim and decoratively crimp the edge. Prick the bottom with a fork. Top the crust with parchment paper and fill with pie weights. Blind-bake for 15 minutes, or until the crust is partially baked. Remove the paper and weights and brush the crust with egg white.
3. To make the filling, combine the eggs and sugar in a large mixing bowl. Beat with an electric mixer on medium speed until light. Add the flour, buttermilk, butter, vanilla, orange zest, and salt, and beat until blended. Pour the filling in to the crust.
4. Set the pan into the water bath and bake for 10 minutes, then reduce the temperature to 325 degrees and bake for an additional 35-40 minutes, or until the filling is puffy in the center. Do not worry if the filling cracks or shrinks a bit. Remove water bath and pie from oven and cool on a rack for 2 hours. When ready to serve, sprinkle the top with confectioners’ sugar, then slice and put on serving plates.
5. To make the sauce, bring the water, sugar, and cornstarch, and ginger to a boil in a medium saucepan. Add the peaches and boil for two minutes. Cool slightly, then spoon some of the sauce over or alongside each slice on the plate. 

Basic Butter Crust
1 1/4 cups all-purpose flour
1 Tablespoon granulated sugar
Pinch salt
1/2 cup cold unsalted butter, cut into cubes (1 stick)
3 Tablespoons cold water

1. Combine the flour, sugar, and salt in a large bowl.
2. Using a pastry blender, or your fingertips, cut in the butter until the mixture resembles coarse meal. Add the water a little at a time, tossing with a fork until the dough sticks together. If necessary  add more water a little at a time.
3. Pat the dough into one or more flattened disks (whatever is called for in the recipe), wrap in plastic wrap, and chill for thirty minutes before proceeding as directed in the recipe.

Anyway it’s sliced, this pie is bound to be de-lish. And it gets better! I have a copy of this cookbook up for grabs for one of you!  

To enter this giveaway all you have to do is leave a comment under this blog post (Facebook and email comments won’t count) answering this question, 

“What is your very favorite kind of pie?”

This giveaway opens immediately and closes at noon on March 27, 2013. Winner will be randomly drawn and contacted by email (be sure to leave your email address) and has 48 hours to claim their prize by responding with their mailing information or another winner will be drawn. Good luck:)! 

If you want to forgo this whole giveaway and purchase the cookbook for yourself, click here.

*Disclaimer, I received no monetary compensation for this giveaway. I did receive a cookbook for review, and all opinions remain my own.

21 thoughts on “Buttermilk Pie with Peach Sauce {& Crazy About Pies Cookbook Giveaway}

  1. Lynn Daws

    I Love Coconut Cream pie or lemon meringue, or banana cream pie, or pumpkin, or chocolate cream or chicken pot pie, well most pies actually….I love pie crust too…welp I think you get the picture. Thanks for the give away!

  2. Wendy Koritnik

    I love Sour Cream Peach Pie! I have a recipe handed down to me from my husband’s aunt that is amazing! I entered the pie in the County Fair a few years ago and won first place! 🙂 Thanks Jasey! (wkoritnik@gmail.com)

  3. Ed McGee

    I forgot to write my favorite pie…without a doubt it is pecan pie. And, if I do say so myself, I make a killer pecan pie.

    Ed M (ed.mcgee@gmail.com)

  4. Karen

    I think peach is my very favorite…but choosing a favorite pie is kind of like choosing your favorite child, don’t you think?

    Thanks for the giveaway!


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