BUTTERMILK SLAB PIE
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•2 (9-inch) pie crusts, unbaked
•6 Tablespoons all-purpose flour
•4 Cups granulated sugar
•2 Cups buttermilk
•1 Cup (2 sticks) unsalted butter, softened
•2 Teaspoons vanilla extract
•1/2 Teaspoon salt
•Ground or fresh grated nutmeg, as needed
How to Make:
-Preheat oven to 350°F and set aside a 10×15 inch rimmed baking sheet [a jelly roll sheet.]
-If using remade pie crusts, remove from pouches and let soften according to package directions. On a lightly floured surface, stack pie crusts on top of each other and roll out into a large rectangle, about 12×17 inches.
-Move crust into baking sheet and press into corners and up sides. Fold extra crust even with top edge of pan and flute edges or flatten with the tines of a fork.Set aside.
-In a large bowl,,beat together butter and sugar with an electric mixer on medium until light and fluffy.Add the flour and eggs and mix to combine.
-Add the buttermilk, salt, vanilla and mix until thoroughly incorporated. Pour into pie crust and dust top evenly with nutmeg. You might have excess filling; just fill up to top edge of baking sheet. Bake until center is set and top is browned, about 35 to 40mins.
-Pie will be slightly jiggly but will firm up as it cools. Let cool completely [at least 1hour,] before slicing and serving.
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