I can't believe we are halfway through July and it's been almost a month since my last post. I feel as if time has swallowed me up. Between going to school three nights a week and having both girls at home, it's been pretty nonstop here. I try to get out of the house as often as possible because if we stay home, cabin fever and high emotions start to set in pretty quickly. Before things got busy, however, we had a BBQ to celebrate Alex's first weekend off in nearly two months. Baking has been put on the back burner so it was nice to get back in the kitchen and bake. I decided to make this Buttermilk Pie because I had always heard about "buttermilk pie" and been curious about its taste. I read somewhere that this pie tasted like a sugar cookie in pie form and that's really the best way to describe this pie so don't let buttermilk as an ingredient turn you off from this sugary indulgence.
Also, sorry for the crummy pictures lately. The lens on my camera is broken and I have yet to get a new lens. That's another thing on my to-do list that I hope to get around to doing soon! Buttermilk Pie Source: Sing for Your Supper Yields 1 9-inch pie 1 9-inch pie crust, unbaked (homemade or store bought) 1 3/4 cup + 2 Tbsp sugar 1/4 cup flour 1/4 teaspoon salt 1/2 teaspoon vanilla 3 eggs, beaten 1/2 cup (1 stick) butter, melted 1/2 cup buttermilk Preheat oven to 350 degrees. Arrange pie crust in a 9-inch pie plate. Mix together the sugar, flour, and salt. Beat in the eggs, butter, buttermilk, and vanilla until well combined. Pour into the pie crust. Bake for 1 hour or until no longer jiggly – check after about 45 minutes. If the top is getting too brown, cover loosely with foil. Remove from oven and let cool one hour before serving.