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Nalle's Cherry Buttermilk Pie



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"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Cherry, Close-up of Red Fruits with Stalks and Covered in Water Drops
Cherry, Close-up of Red Fruits with Stalks and Covered in Water Drops
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Nalle’s Cherry Buttermilk Pie

My Mother's Southern Desserts:
More than 200 Treasured Family Recipes
for Holiday and Everyday Celebrations

by James Villas with Martha Pearl Villas,
1998, William Morrow and Co., Inc.

“If there were any of mother’s desserts that my Unca’ Nalle Belliveau from
South Carolina loved more than the butterscotch pie she always baked for
his birthday, it was this cherry buttermilk pie that he begged her to make
every year for Father’s Day. This tangy pie couldn’t be any more simple,
and for variety, I’ve found that you can very successfully substitute small
red seedless grapes, blueberries, or blackberries – even raisins – for the
cherries.” [We LOVE the cherries!]

1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 large eggs, well beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 teaspoon grated lemon rind [zest]
1 cup pitted fresh or canned (drained)
red cherries, cut in half
1 unbaked 9-inch basic pie shell
Ground cinnamon to taste

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the sugar, flour, and salt and mix till well blended. Using an electric mixer, gradually add the eggs, beating well,
then beat in the butter, buttermilk, extracts, and lemon rind [zest] till well
blended and smooth. Fold in the cherries. Scrape the mixture into the pie shell, sprinkle cinnamon over the top, and bake till the pie is firmly set,
about 35 minutes. Let the pie cool on a wire rack and serve at room temperature or chilled.
Yield: One 9-inch pie; 6 to 8 servings

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