The theme for Pie this year was custard and I made a Buttermilk Custard Pie with the gluten-free crust I used last year that is still my favorite. Ed themes his chili each year and never writes down what he's doing. This time it was a lime hot pepper combo. If anyone is interested in more detail on his methods email me and I'll send the deets, unless you'll be at the cook off next year you don't need to know his tricks.
|Before as the Pie Trophy watches over the pies and after the carnage.|
Buttermilk Pie ala Pétra from The Dairy Hollow House Cookbook
1 unbaked Pie shell preheat oven to 350°
I use Tera's amazing crust from A Baking Life gluten-free
1/2 cup butter, softened
1 1/2 cups sugar
3 rounded tablespoons gluten free flour mix of your choice
3 eggs beaten
1 tablespoon vanilla
1 cup buttermilk
grated rind of half a lemon
1/4 teaspoon of grated nutmeg plus more for top.
Cream together butter and sugar. Beat in all the remaining ingredients. Pour into pie shell and sprinkle liberally with nutmeg. Bake for 45 minutes. It should be slightly browned but still liquid. Cool and serve chilled no whipped cream needed.
notes: You can use regular flour if you are not gluten-free. If you do use a gluten-free crust pre-bake for 10 minutes before filling. If you are using a deep dish pie pan like I do make a recipe and a half eyeballing the egg quantity.
It has been busy around here getting ready for a hectic October but more on that soon.