Buttermilk Pie
8 servings
80 minutes
Buttermilk pie is a cozy memory of traditional Russian cuisine. Its roots go back to the distant past when housewives used buttermilk to create soft and fragrant pastries. This pie captivates with its airy texture, rich creamy flavor, and subtle vanilla notes. Buttermilk gives the dough tenderness and a slight tanginess that harmonizes with the sweetness of the honey layer. The finished pie, infused with the warmth of home, takes on an appetizing golden-brown hue. It is best enjoyed warm when it is especially soft and its aroma fully unfolds. Such a pie is perfect for cozy family evenings as well as festive gatherings, becoming a symbol of hospitality and love for homemade baking.
1
Preheat the oven to 400° F (200° C).
2
Beat the butter with sugar until light and fluffy.
- Clarified butter (ghee): 1.5 glass
- Sugar: 1.5 glass
3
Add the eggs and beat again; then, while continuing to beat, add the vanilla.
- Chicken egg: 3 pieces
- Vanilla: 1 teaspoon
4
Sift the dry ingredients together, then add to the dough alternately with buttermilk and beat until smooth.
- Wheat flour: 3 tablespoons
- Buttermilk: 1 glass
- Salt: pinch
5
Pour the resulting mixture onto a deep cake base and bake at 200° C for 10 minutes, then reduce the heat to 175° C and bake for another 50-60 minutes.
- Honey cake layers: 1 piece
6
The pie should acquire a beautiful golden-brown color, and the knife inserted in the middle should come out dry and clean.
7
In my opinion, the pie is best served warm.
