Buttermilk Cardamom Pie Recipes

Steps:

• Preheat oven to 325°F.
• Mix all ingredients together and pour into pie crust.
• Bake for 60-75 minutes until set.
• Cool on wire rack.

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

Steps:

• For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
• Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes.
• Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
• Preheat a cast iron skillet in the oven for 5 minutes.
• Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly.
• Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes.
• For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted.
• For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks.
• For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more.

Steps:

• Combine 1½ cups flour, 1 tablespoon sugar, ¼ tsp. salt, and cold butter in a plastic bag and freeze completely. Mix vinegar and ½ cup ice water in a bowl. Turn the freezer bag's contents out into a food processor. Pulse until chunks of the butter have been reduced to the size of large peas. Add vinegar mixture and pulse briefly to just incorporate. Form the dough into a disk, wrap in plastic wrap, and refrigerate at least 1 hour or overnight. On a well-floured surface, roll dough out to a 13" circle about 1/8" thick. Fit into a 10" pie pan. Cover and chill for 1 hour. Heat oven to 400o F. Prick bottom of dough with a fork. Line with foil and fill with dried beans or pie weights. Bake for 10 minutes. Remove beans and foil and bake until light brown, about 10 minutes more. Let cool on a rack. Whisk together remaining flour (3 tbsp.) and salt with the melted butter, cardamom, egg yolks, and sour cream. Beat in remaining sugar (1 cup), buttermilk, zest, and lemon juice. Pour into cooled pie shell, place in oven, and reduce heat to 325o F. Bake until set on the edges but slightly wobbly in the center, about 1 hour. Let pie cool completely on a rack and refrigerate. Serve the pie cool rather than cold.

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a large bowl and blend with hand mixer on low speed until smooth.
• Pour the mixture into a 9-inch pie plate and bake in center of oven for 45-50 minutes, until a tooth pick inserted comes out clean.