*Sensitive to gluten? You can absolutely go with gluten-free flour and pie crust*
Total time: 2 hours
Prep time: 15 minutes
Cook time: 1 hour
Rest time: 45 minutes
Some nights all my fiancé and I want is the perfect pie, which is only a twenty-minute drive from our house. However, my favourite store-bought pie (which has always been expensive) is currently $38.50. Despite my love for this pie, I cannot justify the price.
But I can justify buying the ingredients—I can make two or three pies for the price of one! I recreated this pie with the help of online recipes and a few friendly taste-testers on a cold spring night, and now you can use it to help your relationship bloom this spring.
Ingredients:
- 1 unbaked pie crust
- 1.5 cups granulated sugar
- 1 cup buttermilk
- 4 large eggs
- 1/2 cup melted butter
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup flour
- 1/2 cup raspberries (optional)
- 1/2 cup blueberries (optional)
Steps:
- In a big bowl, combine eggs, sugar, melted butter, vanilla extract, salt, lemon juice, lemon zest, and buttermilk.
- Whisk everything together until thoroughly blended.
- Add the flour into the bowl and whisk until thoroughly blended.
- Carefully mix in raspberries and blueberries so they do not mush together (optional).
- Pour the pie filling into the unbaked pie crust.
- Bake the pie at 350°F for one hour. When you remove the pie from the oven, it should be golden-brown and slightly jiggle (but not be liquid).
- Let cool for at least 45 minutes. The pie may deflate slightly.
- Serve and enjoy!
