Della Creighbaum from Plymouth, Ind., was looking for a recipe for buttermilk pie. She said that this was her son's favorite pie when he was a little boy and she always made it for his birthday but she lost her recipe many years ago and would like to be able to make it for him again.
Lynn Master from Timonium saw Creighbaum's request and sent in a recipe for the pie that comes from her grandparents, Vara and Carl Kelly, of Lillinton, N.C. She writes that both her grandparents were wonderful cooks and bakers and that her grandfather, who was pharmacist, after he retired liked to spend time in the kitchen "measuring and creating edible 'medicines' for us to enjoy."
This simple, quick recipe makes two rich and creamy custard-like pies with a mildly tangy buttermilk flavor. I tested it using a refrigerator pie crusts and I'm sure it would taste even better with a homemade crust, but I doubt you will get any complaints either way. It is best to allow the pies to cool completely before serving otherwise they may be a little runny when you cut them.
Mary Ewen from Baltimore is looking for the recipe for the Zucchini bread that was served in the breadbasket at the now closed Harbor Lights Restaurant in North Bethany Beach. It had the consistency and appearance of an applesauce cake.
Karen Herwig from Baltimore is trying to find the recipe for a creamy basil salad dressing that was served warm over a tossed salad at the original Perry Inn, in Perry Hall. The restaurant changed hands several years ago and the new owners did not continue to make the dressing.
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Makes: 2 9-inch pies
2 unbaked pie shells
2 1/2 cups sugar
1/2 cup butter, melted
1/2 cup flour
1 pint buttermilk
2 eggs beaten
1 tablespoon lemon juice
1 teaspoon vanilla
Preheat oven to 325 degrees. Beat eggs, add sugar and flour. Stir in buttermilk and flavorings. Add melted butter. Divide evenly between two 9" unbaked pie shells. Bake for 45 minutes. Top should be golden brown, and center firm. Cool on wire racks before serving.