This week the Baked Sunday Mornings group made Buttermilk Pie (with a hint of Maple Syrup). I was not familiar with buttermilk pies until a couple years back when I made a lemon buttermilk pie with another baking group. Custardy pies are not usually a favorite around here, but we enjoyed the buttermilk pie before, so I was looking forward to this one. Even so, I decided that it might be good to scale it back in size, as pies do lose their appeal after a few days and there are just two of us. During previous holiday seasons – and seriously, I guess it is that time – Crate and Barrel sold some cute six-inch ceramic pie plates. I went in search of them, but they do not seem to be available this year. Luckily I happened upon one at a different store, making it easy to cut the recipe in half. And yes, I am acutely aware, particularly this week, that I am fortunate that these are the types of “problems” I have.
This was my first time making the pie dough from any of the Baked books. I usually make it by hand rather than in the processor and the processor made this dough appear smoother than my dough generally looks (I just hope it wasn’t overworked). I have yet to actually try the pie, so I have yet to assess if it turned out. I did make a little tester ramekin of the filling and loved it. I think this pie would be wonderful with any kind of fruit, from berries to spiced baked pears.
The recipe notes do acknowledge that this pie is not very pretty and I have to say I found it hard to photograph, as there is not much contrast. To see how the other bakers’ pies turned out, please visit the Baked Sunday Mornings site.