It would probably be best to enjoy this sweet Apricot Buttermilk Pie with a big floppy hat, a Scarlett O’Hara inspired dress, some sort of lavish front porch, a glass of iced tea, and a slow-drawl Southern accent. If you don’t have those things… not to worry. This pie, with all of its charm and Southern roots, will welcome you all the same. Iced tea is encouraged… a hat, too.
Buttermilk Pie is a simple custard pie made of eggs, melted butter and buttermilk. In this variation we’re adding dried apricots and bourbon for a bit of summer sweetness and boozy appeal. I like this pie served chilled to really set the custard base, and served with a tart apricot sour cream spread to balance the sweetness of the pie. It’s a beauty!
A buttermilk pie is so much more than buttermilk.
Buttermilk gets all of the credit, but really… eggs, brown butter, and sugar do the heavy lifting. Bourbon, lemon, and vanilla play important supporting rolls. Flour for thickening. Buttermilk to stop the show and take all of the glory.