Annette Stuckey’s Raspberry Buttermilk Pie
Serves 8
1 1/2 cups buttermilk
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup all-purpose flour
5 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
9-inch basic flaky piecrust, parbaked
1/3 cup raspberry jam
1/4 cup toasted sliced almonds
Preheat oven to 325° F. Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla extract, and salt.
Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool, then chill until firm, 4 to 5 hours.
Top with raspberry jam and toasted sliced almonds before serving.
Note: This is the third place winning pie in the 2015 Bluffton Relay for Life pie-baking contest.
