Buttermilk Fruit Pie
A luscious fruit pie featuring tender peaches or plums, infused with lemon and honey, topped with whipped egg whites for a light, flavorful dessert perfect for any occasion.
Ingredients
Instructions
- Preheat oven to 350°F.
- Roll out pastry and place in a pie pan.
- In a large bowl, beat honey, soft butter, and egg yolks together well.
- Dissolve cornstarch in buttermilk and add to the butter mixture along with lemon juice and lemon rind.
- Mix in the cooked, sliced peaches or plums.
- Beat egg whites until stiff and carefully fold into the filling.
- Pour the filling into the unbaked pie crust and sprinkle with ground nutmeg.
- Bake at 350°F for 20 minutes.
- Reduce oven temperature to 300°F and bake for an additional 15 to 20 minutes until set.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of honey, or adding a splash of vanilla extract to the filling. If fresh peaches or plums aren't available, you can substitute with frozen fruit, just make sure to thaw and drain them first. To prevent a soggy crust, blind bake the pie crust for 5-10 minutes before adding the filling.
Serving Suggestions
This pie is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. You can also serve it with a side of fresh berries or a light green salad to balance the sweetness. For a complete meal, consider serving alongside a savory dish like Parmesan Creamed Spinach.
Storage & Reheating
Leftover Buttermilk Fruit Pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or place it in an airtight container to keep it fresh. To reheat, place slices in a preheated oven at 350°F for about 10 minutes until warmed through, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Fruit Pie contains roughly 698 calories, with 7g protein, 49g carbohydrates, and 53g fat. It is a good source of protein (14% of the Daily Value) and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Absolutely! While peaches and plums are traditional, you can substitute with other fruits such as cherries, blueberries, or apples. Just adjust the sugar based on the sweetness of the fruit you choose. For example, tart apples may require additional honey or sugar.
Is it necessary to use buttermilk?
While buttermilk adds a unique tang and richness to the pie, you can substitute it with a mix of regular milk and a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using to mimic the acidity of buttermilk.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle, similar to a custard. It will continue to firm up as it cools. Avoid overbaking, as this can lead to a dry filling. Keep an eye on the color; it should be lightly golden.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).