Recipe Archives->Pies->Buttermilk Gf 02

Buttermilk Pie With Grapefruit Recipe
Makes 2 pies
                                                                                
Pie Pastry for 2 crusts
3 cups granulated sugar
6 tablespoons white flour
10 tablespoons butter
6 eggs
3 cups buttermilk
2 teaspoons vanilla
2 teaspoons red wine vinegar
6 grapefruits
1 cup apricot preserves or apricot jam

Prepare the Pie Pastry. On a lightly floured work surface, roll out
half the dough to measure slightly larger than a 9-inch pie pan and
line pan with dough. Flute or crimp edges. Repeat with the second
half. Chill prepared pie shells at least 20 minutes or even overnight.

Heat oven to 450F. Press a double thickness of aluminum foil against
the dough to hold it in place. Bake in preheated oven for 10 minutes.
Reduce heat to 375F, remove foil, and bake until beginning to brown,
about 10 minutes more.

Combine sugar and flour. Melt the butter, in a bowl, whisk together
butter, eggs, buttermilk, vanilla, and red wine vinegar. Mix into
flour mixture.

Reduce oven heat to 350F. Pour filling into the pie shells and bake
in preheated oven until a toothpick inserted into the middle comes
out clean, about 45 minutes. Cool.

With a sharp paring knife, peel the grapefruits, cutting right down
to the flesh to remove all the white pith. Cut sections away from
grapefruit membrane.

Heat the apricot jam with 1 tablespoon of water in a small saucepan
over low heat until dissolved; strain if using preserves.

Arrange grapefruit sections on top of pie and brush with apricot
glaze. Pie can be prepared several hours ahead. Cut into wedges and
serve.

Printable version: buttermilk-gf02.txt.