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Blueberry Bottom Buttermilk Pie
Rick and Connie - Clancy, MT: This is the created using the famous Dirk Van's Grandmother's Buttermilk pie recipe, modified a bit to team up with the blueberries. This recipe produces a unique, very fine pie - great for a special holiday, or any other day, treat! Enjoy!
1 - 20 oz. Can of Blueberry pie filling
2 - 9" (standard size) graham cracker crust (or shortbread) pie shells
Top layer or filling:
1- ¼ cups white sugar
¼ cup melted butter
¼ cup flour
¼ teaspoon nutmeg
¼ tsp salt
1/2 teaspoon lemon extract
2 cups buttermilk
4-6 dashes of mace
3 eggs (or eggbeaters)
Divide the contents of the blueberry pie filling evenly between the two pie shells by spreading the filling at the bottom of each shell. (**I put the pies on cookie sheets, in case the top layer filling, put in later, overflows. Plus the pie shells are flimsy to handle when full. **)
Then for the top layer, in a separate mixing bowl:
Mix eggs, buttermilk, sugar, flour, salt, vanilla, and add melted butter - mix well to eliminate "tiny lumps" of the flour. Add nutmeg and lemon extract, and again, mix well. Then pour this mixture over the blueberry filling in each shell. Sprinkle a few dashes of mace on top, then, pop into preheated 350 degree oven. Bake both pies for about 50 - 55 minutes, until the top filling has become firm and is a golden brown (will probably be bubbling a bit). Cool before serving.
These can be frozen for later use; let sit at room temperature for 30 minutes to thaw a bit, before serving; they are GREAT this way!
(*** You can use Blackberry pie filling too, mighty fine! Cherry, or others are good too....)