I'd never had buttermilk pie before, but it's a new favorite. It's sweet and custardy, and tangy like key lime without citrus. This recipe comes from http://www.101cookbooks.com/archives/maple-buttermilk-pie-recipe.html, and the photos there prove that I have a long way to go in the pie-appearance department. However: tasty as can be. (Pictured here with a somewhat generous dollop of whipped cream).
For the rye dough, I used the New York Times food processor approach, which is familiar and quick and easy. I didn't have salted butter (who uses salted butter? that took me by surprise) so I added a bit of extra salt. It seemed to work just fine, though I'm curious about the Chez Pim technique.
The dough, pressed into rounds:
And, wrapped for freezing/refrigeration:
A couple hours later, here I am clumsily trying to press a rolled-out circle into pie-pan shape:
And, mixing up the custard:
Prebaked the crust. It looks pretty ugly, but tasted good.
And, here's the pie just out of the oven, and sprinkled with brown sugar.
May the pie be with you.
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