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Cherry Buttermilk Pie

Course Dessert
Total Time 2 hours 30 minutes
Servings 8

Ingredients

Crust

  • 1 cup flour
  • 1/2 cup almond flour
  • 1/4 tsp salt
  • 6 tbsp butter
  • 1 egg
  • 1 tbsp buttermilk

Filling

  • 25-30 cherries halved and pitted
  • 3 tbsp flour
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 tbsp orange juice
  • 1/2 stick butter melted 4 tbsp

Instructions

Crust

  • Combine the dry ingredients in a bowl. Cut the butter into the flour mix. Mix in the egg and the buttermilk. Knead the dough until smooth, shape into a disc, wrap, and refrigerate for 1-24 hours.
  • Spray a 9 inch pie pan. Roll the dough into a 1/4 inch thick circle. Line the pan with the crust. Crimp the edges of the crust and refrigerate while making the filling.

Filling

  • Preheat the oven to 350 degrees. Line the bottom of the crust with cherry halves. Combine the dry ingredients in a bowl. Mix in the eggs, buttermilk, vanilla, butter, and orange juice.
  • Pour the filling into the prepared crust and bake for 30 minutes. Rotate the pie and bake for another 20-30 minutes or until custard has set. Cool to room temperature and refrigerate.