Buttermilk is a baker’s secret—add it to just about anything for a moist, tender, tangy result. Now imagine how creamy and delicious it would be in a pie.
WHY THIS RECIPE WORKS
To put the tang back in this Southern dessert, we nearly doubled the amount of buttermilk called for in most recipes. A moderate hand with the sugar and a splash of white vinegar further accentuate the buttermilk flavor. To keep the texture...