Buttermilk brown sugar pie from Victuals: An Appalachian Journey, with Recipes (page 129) by Ronni Lundy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Emily Hilliard's pie crust".

  • bching on March 18, 2020

    Very good. Perfect with a cup of coffee. The texture is lovely; firmer than a typical custard pie. I topped with a sprinkling of vanilla salt.

  • clcorbi on March 31, 2017

    SO good. And a very easy pie to throw together! I had never had brown sugar pie before and was very interested as to what the result would be like. Well, I'll tell you--the top of the pie gets gorgeous and caramelized, just like in the picture, and the interior has a custardy texture reminiscent of pumpkin pie. The flavor is obviously pretty sweet, but complex because of the dark brown sugar (similar to a pecan pie filling), and it's cut with a nice tang from the buttermilk. The tanginess actually reminds me of cheesecake, in a way. I would definitely make this pie again. Another keeper from this book.

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