2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 94

Basic Piecrust (recipe on page 11)
2 cups sugar
1½ cups whole buttermilk
¾ cup unsalted butter, melted
5 large eggs
5 tablespoons all-purpose fl our
4 teaspoons lemon zest
5 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Sweetened whipped cream and fresh
raspberries, to serve

1. On a lightly fl oured surface, roll
   Basic Piecrust into a 12-inch circle.
   Transfer to a 9-inch deep-dish pie plate,

pressing into bottom and up sides.

Fold edges under, and crimp as desired.

Refrigerate for 30 minutes.

2. Preheat oven to 350°.


3. In a large bowl, whisk together sugar,
   buttermilk, melted butter, eggs, fl our,
   lemon zest and juice, and vanilla until
   smooth. Pour fi lling into prepared crust.


4. Bake until fi lling is just set, 45 to
   50 minutes, covering edges with foil
   after 15 minutes of baking to prevent
   excess browning. Let cool completely on
   a wire rack. Serve with whipped cream
   and raspberries. Cover and refrigerate
   for up to 3 days.

Lemon

Buttermilk Pie

Makes 1 (9-inch) deep-dish pie

• Bakinğ TiǙ -
  Lemon zest and juice can be swapped
  for orange or lime zest and juice.