4 tb Unsalted butter, softened
1 c Sugar
3 lg Eggs, lightly beaten
3 tb Allpurpose flour
1 ts Vanilla extract
2 tb Fresh lemon juice
1 c Buttermilk
Pinch of baking soda
1 Unbaked 9inch pie crust
1 c Fresh raspberries or other
Tart berries
1/4 c Black currant or other fruit
Liqueur
Preheat oven to 350 degrees.
In a medium bowl, combine the butter and sugar and beat until fluffy.
Add the eggs one at a time, mixing well after each addition. Add the
flour, vanilla, lemon juice, buttermilk, and baking soda and stir
until well combined. Pour the mixture into the unbaked pastry shell.
Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees
and bake for 1 hour more or until the custard is set and the top
lightly browned. Remove from oven and place on a wire rack to cool.
Toss the raspberries with the black currant liqueur in a small bowl.
When the pie is cool enough to eat, cut it into slices and serve each
slice topped with a generous spoonful of the raspberries.
Yield: 6
CHEF DU JOUR DORI SANDERS SHOW #DJ9298
Yields
4 servings