I hope everybody had a safe and relaxing Labor Day weekend. I’m going to be taking a little break from the blog for the remainder of this week, but I will be checking in and approving comments occasionally.
While I’m away, I’d like to give you guys an opportunity to win a copy of a beautiful new cookbook called “The Southern Pie Book” by Jan Moon. Autumn is on its way, bringing with it apples and pumpkins and other delicious pie fillings. After that, the winter holidays will be upon us, so now’s a great time to start dreaming about the desserts you’d like to serve during the winter season.
This book is jammed with plenty of great ideas, from Spiced Pear Pie to Maple Chess Pie with Brown Sugar Bacon. It also includes recipes for tarts, galettes and other cousins of the delicious pie.
Enter to win a copy of this book by leaving a comment on this blog entry and telling me about the best slice of pie you’ve ever eaten. The deadline to enter will be 5 p.m. on Friday, Sept. 6. Don’t fret if your comment does not appear right away – as I mentioned, I’ll be approving them sporadically.
To tide you over until I return, how about a recipe for Sweet Buttermilk Pie? Have a great week!
Sweet Buttermilk Pie
1 (9-inch) pie crust
1 cup sugar
2 1/2 Tbsp. all-purpose flour
4 large eggs
1 cup buttermilk
3 Tbsp. butter, melted
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
1. Preheat oven to 425 degrees.
2. Line a 9-inch pie pan with crust. Line crust with aluminum foil, then weigh down with dried beans or pie weights. Bake for 15 minutes. Remove weights and foil and bake another 5 to 10 minutes, or until golden brown. Cool completely on a wire rack.
3. Reduce oven temperature to 350 degrees.
4. Whisk together sugar and flour in a large bowl. Add eggs, one at a time, whisking just until blended after each addition. Whisk in buttermilk and next 4 ingredients. Pour into prepared crust.
5. Bake for 35 minutes, or until center barely moves when pie plate is touched, shielding edges with aluminum foil to prevent excessive browning. Serve warm or chilled with whipped cream.