Echoes of Appalachia

There’s a special kind of joy that comes from the desserts we make year after year, especially during the holidays. For me, one of those treats is Buttermilk Pie—a dessert that’s more than just sweet. It’s a little slice of nostalgia. My granny used to make it every Thanksgiving and Christmas, and I can still remember the smell of it baking, filling the house with warmth and promise. It’s hands down one of my favorite pies, and it’s a recipe I’m proud to pass on.

Buttermilk Pie has a simple, comforting flavor that feels just right for the holidays. It’s a custard pie with a silky, sweet filling that’s just a touch tangy thanks to the buttermilk. There’s nothing overly fancy about it, and that’s part of what makes it so special. It’s the kind of dessert that doesn’t need to impress with extravagant ingredients or complicated techniques. Instead, it brings people together through its down-to-earth, homemade goodness.

Why I Love Buttermilk Pie

Every time I make Buttermilk Pie, I feel like I’m connecting to my granny in some way. She didn’t fuss with overly complicated recipes; she made the simplest things with love, and it’s that love that I still taste in every bite. It wasn’t just a pie to her—it was something she made for family, something to share and enjoy during the holidays. That’s what makes Buttermilk Pie so perfect for Thanksgiving and Christmas. It’s a reminder of the family traditions that bring us all together.

The filling is simple—sugar, eggs, butter, and buttermilk, with just a hint of vanilla. The texture is like a custard, smooth and creamy, and the buttermilk adds a little tang that balances the sweetness. It’s the kind of pie that doesn’t need to try too hard to be delicious; it just is.

Making New Memories

Buttermilk Pie is one of those timeless desserts that’s perfect for the holidays, but it’s also a wonderful way to create your own family traditions. Every year, I bake it for Thanksgiving and Christmas, just like my granny did, and it’s become a staple in our home too. While it may not be the fanciest pie around, it’s the one that reminds me of family, home, and the love that goes into every slice.

I hope you’ll give this Buttermilk Pie recipe a try. It’s so simple, yet so satisfying, and there’s something about it that just feels like home. Here’s to sweet memories, and hopefully, many more Buttermilk Pies to come. Happy baking and happy holidays!

-Tim Carmichael

A Recipe to Share

Here’s the recipe that I always use to make Buttermilk Pie. It’s the same one my granny passed down, and now it’s my turn to share it with others. It’s one of those recipes that’s simple enough for beginners, but still special enough to feel like a real treat.

Ingredients:

• 1 ½ cups sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs, beaten
• 1 cup buttermilk
• ½ cup melted butter
• 1 teaspoon vanilla extract
• 1 unbaked 9-inch pie crust (store-bought or homemade)
• Ground nutmeg or cinnamon for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Mix the filling: In a large bowl, combine the sugar, flour, and salt. Add the beaten eggs and mix well. Stir in the buttermilk, melted butter, and vanilla extract until everything is smooth and combined.
3. Pour into the pie crust: Pour the filling into your unbaked pie crust. It should be evenly spread across the crust.
4. Bake the pie: Place the pie in the oven and bake for 45-50 minutes, or until the center is set and golden brown. You can check if it’s done by inserting a toothpick into the center—if it comes out clean, it’s ready!
5. Cool and enjoy: Let the pie cool to room temperature before serving. You can sprinkle a little nutmeg or cinnamon on top for an extra touch of flavor, or serve it just as is. Either way, it’s delicious.
6. Share with loved ones: As with all holiday desserts, the best part is sharing it with family and friends. Whether it’s enjoyed after a big meal or as a late-night treat with coffee, Buttermilk Pie is the perfect reminder of the joy that comes with simple, homemade food.