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Raspberry Almond Buttermilk Pie
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Raspberry Almond Buttermilk Pie
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Raspberry Almond Buttermilk Pie
FROM CHEF DALE MACKAY
Ingredients
| 1 | 9-inch pie shell | |
| ¾ | cup fresh raspberries | |
| 2 | tablespoons almonds, slivered and lightly toasted | |
| Pie Filling | ||
| 3 | CO-OP GOLD Eggs, large | |
| ½ | cup CO-OP GOLD Butter, softened | |
| 1 ¼ | cups white sugar | |
| 3 | tablespoons CO-OP GOLD Enriched Flour | |
| 1 | cup buttermilk | |
| 1 | teaspoon CO-OP GOLD Vanilla Extract | |
| 1 | tablespoon lemon juice and zest from one lemon | |
Directions
Preheat oven to 350° F. Place eggs in medium-sized bowl and beat until frothy. Add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and zest. When all the ingredients are uniformly combined, pour the filling into a pre-made pie shell. Dot the pie filling with raspberries, leaving about ¼ inch between each. Sprinkle almonds on top. Bake for 40 – 50 minutes or until cooked and set. Let cool and serve. Serves six.
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