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Apple-Buttermilk Pie
Apple-Buttermilk Pie
YIELD Makes 1 (9-inch) pie
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INGREDIENTS
| 2 | medium Granny Smith apples |
| 3 | eggs |
| 1‑1/2 | cups sugar, divided |
| 1 | cup buttermilk |
| 1/3 | cup margarine or butter, melted |
| 2 | tablespoons all-purpose flour |
| 1 | tablespoon ground cinnamon, divided |
| 2 | teaspoons vanilla |
| 2 | teaspoons ground nutmeg, divided |
| 1 | (9-inch) unbaked pie shell |
PREPARATION:
- Preheat oven to 350°F. Peel and core apples; cut into small chunks. Place apples in bowl; cover with cold water and set aside.
- Beat eggs briefly at low speed of electric mixer until mixed. Add all but 1 teaspoon sugar, buttermilk, margarine, flour, 2 teaspoons cinnamon, vanilla and 1-1/2 teaspoons nutmeg; mix at low speed until well blended. Drain apples thoroughly and place in unbaked pie shell.
- Pour buttermilk mixture over apples. Combine remaining 1 teaspoon sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg; sprinkle over top. Bake 50 to 60 minutes. Serve warm or at room temperature for the best flavor. Store in refrigerator.
This recipe appears in: Pies & Tarts
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