I have never looked forward to the dead of winter as much as I do now. The calm and still of January is like a siren song to me. It’s speaking of cold days spent warming by the fire, cozying up in big warm cable knit sweaters and eating big bowls of soup. I am ready for January even if that month holds my 30th birthday.
But this is not January. This is August. And it’s busy. So busy. And so very hot. This month has been a whirlwind and a blessing for my family’s winery and we have all been working like a dog. This month we have had 12 – yes 12 – tour buses come through with yours truly getting up in front of them all and giving a cheese and wine pairing. We have also harvested the first 5 rows of a 5 acre vineyard and begun the season that we call “Crush” here at the winery. Dad is giving my brother and I the lesson of our life, how to make wine in 500 gallon increments. My Dad who just turned 60 yesterday ( Happy Birthday, Dad!).
In other news, Jack has started Taekwondo and Ella has started dance class. They love it and I love watching them even if it does remind me that will be 5 years old in just a few months and that this is their first activity that they have done by themselves and not together. When did my babies get so big?
My brother and my husband also have succeeded in placing 3rd in the Sam’s Club Invitational BBQ competition and will be headed to the semi-finals in October. We are all really proud of them and excited to see how they do in the next round.
And me? Well, I am working up a menu for next month’s Fall cooking class at the winery and another couple of catering jobs. I have also been asked to be a cookie judge at the Tennessee State Fair ( it’s a rough job but somebody has to do it) and maybe also a judge at The National Banana Pudding Festival here in my hometown. I am also looking forward to seeing some of my fellow bloggers at Food Blog Forum in Nashville, TN in October where our winery will also be sampling out some of our wine as well.
Now, I know what you are all thinking. Where is the pie! You were promised pie and I am going to give it to you, but I want to tell you where this recipe came from. This is not my recipe. This is a recipe by Tammy Algood. She is the author of The Complete Southern Cookbook and she is a good friend to my parents and our winery. She is such a sweet woman with a bubbly disposition and if you don’t already have her cookbook I demand that you run out and go get it now. If you ever wanted to cook any Southern dish, a delicious recipe for it is in her cookbook. Including this one for Buttermilk Pie, which she calls White Lie Buttermilk Pie, a recipe from her grandmother. I have made this recipe several times and each time it is even better than I remembered.
- 1 single Pie Crust
- 1 stick unsalted butter 8 T
- 1 cup sugar
- 3 T AP Flour
- 3 eggs
- 1 cup buttermilk
- 1 t. vanilla extract
- Preheat the oven to 450 degrees.
- Line the pie pan with the pie crust. Cut a circle of parchment paper big enough to fit the pan and place on top of the pie crust. Fill the tin with dry beans or pie weights and bake for 8 minutes. Remove the pie weights and paper and bake for another 5 minutes. Remove the pie crust and lower the oven to 350 degrees.
- In a saucepan, melt the butter over medium-low heat. Whisk in the sugar and flour until smooth and set aside.
- In a large bowl, beat the eggs until they are light and fluffy, then whisk in the buttermilk and vanilla. Temper the egg mixture by gradually adding and whisking it in to the butter mixture. Stir until everything is nice and smooth. Pour the mixture into the pie crust and bake for 50 -55 minutes or until the center is just set but still a little jiggly. Cool on a rack for an hour and then refrigerate for 4 hours or overnight before serving.
- Slice, serve enjoy!!
makes 1 pie