Truth be told, the other night's pie was nice to look at but not a good crust. Just not a good pie. I tried a new recipe and let's just say I was not happy with the result. I felt the need to redeem my pie making abilities (and reputation) with another effort. Today's dessert, cool creamy buttermilk pie, one of my favorites. I made a flaky crust (back to Nick Malgieri's fool proof recipe) and laid it into a pie plate. Then mixed 3 eggs, 1 1/2 cups of sugar, 3 TB of flour, 1 stick of butter (melted), 1 TB of bourbon, and 1 1/4 cup of buttermilk. I poured the filling into the fluted crust and baked for 40 minutes at 325ยบ. Let the pie cool before serving and you will be rewarded with a slightly tangy, almost lemony (though there is no lemon in the recipe) delicate custard filling.
Thursday, May 26, 2011
Everyone Loves Pie
Truth be told, the other night's pie was nice to look at but not a good crust. Just not a good pie. I tried a new recipe and let's just say I was not happy with the result. I felt the need to redeem my pie making abilities (and reputation) with another effort. Today's dessert, cool creamy buttermilk pie, one of my favorites. I made a flaky crust (back to Nick Malgieri's fool proof recipe) and laid it into a pie plate. Then mixed 3 eggs, 1 1/2 cups of sugar, 3 TB of flour, 1 stick of butter (melted), 1 TB of bourbon, and 1 1/4 cup of buttermilk. I poured the filling into the fluted crust and baked for 40 minutes at 325ยบ. Let the pie cool before serving and you will be rewarded with a slightly tangy, almost lemony (though there is no lemon in the recipe) delicate custard filling.
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