Home | Audio | About the Show | Station Finder | Contacts | Recipes
 Printer Friendly Version
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- cups white sugar
cup melted butter
cup flour
teaspoon nutmeg
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....)
More Recipes
Home  |   Audio  |   Blog  |   About the Show  |   Station Finder  |   Contact Us  |   Recipes  |   News
Copyright 2001-2015 First Light, Inc. All rights reserved. First Light Home | Terms & Conditions | Privacy Policy | Acknowledgements
This site is hosted and Managed by Nox Solutions LLC.