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Buttermilk Pie
Cuisine:American
Course:Desserts
Oven Setting:450 F and 350 F
Ingredients:1 unbaked pieshell (for a 9-inch pie)
2 cups buttermilk
1 cup sugar
3 tablespoons flour
2 egg yolks, beaten
1 tablesoon butter, melted
teastpoon vanilla
Nutmeg, to taste
Cinnamon, to taste
Dash of salt
INSTRUCTIONS:
Preheat oven to 450 F. Roll out pie crust. Combine remaining ingredients. I added the spices into the pie mix, then sprinkle a bit more of both (more nutmeg than cinnamon on top after pouring the mixture into the crust. Bake for 15 minutes, then reduce heat to 350 F. Bake for 30 more minutes or until pie tests done when a knife inserted in the center comes out clean. Let cool.

An egg white meringue can be made to top the pie after the final 30 minutes and baked for another 10 to 12 minutes. I didn't because the pie seemed fine without the meringue.
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Cooking Terms
Carpaccio -
Thinly sliced raw meat or fish served with a sauce
 
Bake -
To cook by dry heat, usually in the oven.
 
Chiffonade -
Shredded or finely cut vegetables or herbs, sometimes used as a garnish
 
Degrease -
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
 
Cure -
To preserve meats by drying and salting and/or smoking.
 
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