Buttermilk Pie - 2 pies

When I was about 20 years old my parents sold their fried chicken restarant, The Coop, in Michigan, and moved to Montana.  In Montana they bought a steak and potato restarant, The Grubstake.  This buttermilk pie recipe came with that restarant.  At first I was sceptical, but this is worth a try!

2 cubes + 3 Tablespoons butter, softened

4 cups sugar

6 eggs

½ cup + 1 Tablespoon flour

2 cups buttermilk

1.     Cream butter and sugar in mixer.

2.     Add eggs and whip until fluffy, about 5 minutes.

3.     Beat in flour.

4.     Stir in buttermilk.

5.     Pour into 9” pie shells.  Do no use deep dish pans.

6.     Bake at 335 F for 20 minutes.

7.     Cover crust edges.

8.     Bake additional 60 minutes.

Pie is done when knife inserted into middle comes out almost clean.  Let cool.  Refrigerate.

Original Buttermilk Pie recipe from The Grubstake Restaurant:

Yield:  5 pies

Cream together in mixer:

1 pound butter

8 cups sugar

Add to butter-sugar mixture and whip:

1 dozen large eggs

Beat in:

1 cup flour

Stir in:

1 quart buttermilk

Flue 5 pies shells (9 7/8”) upward.

Pour mixture into shells.

Bake at 335 F for 20 minutes.

Cover crust edges with foil or pie rings and return to oven.

Bake additional 60 minutes.

Pie is done when knife inserted into middle comes out almost clean.

Pies freeze well:  After pies are cooled, wrap in aluminum foil and place in freezer.