a little bit of texas

17 Sep

last summer my family and i moved to kansas city from denton, tx. our first few months in this city were sweet and adventure filled as we explored our new home and fell in love with it’s people, food, coffee, art, music…the list goes on. but after those initial few months a little home sickness set in. i needed some texas in my life. so i baked up a buttermilk pie. this was just what my little heart needed. it’s custardy sweetness and caramelized top were pure comfort. after i had eaten most of it myself while moping on the couch watching friday night lights i shared it with my kansas city friends (partly out of generosity but mostly out of waist-line protection) and they were hooked. i mean what’s not to love? the two cups of sugar is a wonderful place to start. yeah, 2 cups. so drink coffee while eating it. like, for real.

this pie is a breeze to bake. the only “tricky” part is blind baking (or pre-baking) the crust, and that’s not even tricky. you simply make your crust like normal, make the edges look pretty, line with a piece of foil, fill with beans and pop into a pre-heated oven. in this case you’ll only blind bake it for 10 minutes. which is pretty great because that’s all the time you need to make the filling!

so here you have it. buttermilk pie:

recipe adapted from homesick texan (how fitting)

filling:
2 cups sugar
1 1/2 tablespoons all-purpose flour
1/2 cup butter, softened
3 large eggs, beaten
pinch of salt
3/4 cup buttermilk
1/4 teaspoon baking soda
1 1/2 teaspoon vanilla extract
1 teaspoon white vinegar
nutmeg

1 pie crust

put pie crust into a 350 F oven and blind bake for 10 minutes.
combine the sugar with the flour. cream the butter in an electric mixer. add the sugar mixture to the butter and then stir in the eggs, salt, buttermilk, baking soda, vanilla extract and vinegar.
pour filling into the partially baked pie crust, sprinkle with nutmeg and bake uncovered until brown on top and the custard has set, about 50-55 minutes. check on your pie at 40-45 min and if it’s looking too brown just cover it with some tin foil until ready.
let cool for 20-30 min before serving. this little gem is delicious both cold and warm.

just try to keep this pie in your house for longer that 2 days. i dare you. but either way keep this one in the fridge.
clear plates, full bellies, can’t lose.

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2 Responses to “a little bit of texas”

  1. Melissa Rowe Smith September 17, 2012 at 1:26 pm #

    I want a little bit of Texas too, guess I’ll have to make this pie. Drats! 😉 PLUS, miraculously I have all the ingredients except buttermilk, but I think I figured out a way to make it myself….vinegar, milk, plus sitting out a bit? Anyways, you are a good woman for creating and sharing this blog, a very good woman.

    • adayforpie September 17, 2012 at 1:32 pm #

      thanks mel! and yes, milk plus vinegar (or lemon juice) plus sitting for about 10 minutes. this will help some homesickness for sure.

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