Boy has this post been a long time coming. I have missed my little blog over the past couple of months.
I guess you can say I've been living in bliss from the little event known as my engagement, by putting a few things on the back burner. Yet, my 9-5 job has been very hectic since the beginning of the year that it hardly resembles a 9-5 anymore. Plus the Fiance' (that's Mr. Foodie's new name around our house these days so stay with me as they will be used interchangeably) tore his Achilles tendon at the first of the year. This left him unable to walk and unable to do anything around the house. Therefore, I have had to take care of Everything. My duties as his fiance' kicked in immediately. Although he wasn't the most demanding patient, it has been a long 2 1/2 months and I am happy he has recovered.
My absence even caused me to miss my one year blogiversary last week. This is where I was supposed to make something special to share with you and thank you all for following, reading and commenting on the blog. All these sentiments stand true, albeit a week late, I really have enjoyed sharing recipes and stories with you. So to start making up for lost time, I am giving away a copy of this new cookbook, the Southern Farmer's Market Cookbook, that I just purchased for myself and am anxious to use. I am eager to see how it combines two great loves of mine, southern cuisine and farmer's markets. Just leave a comment on this post by 11:59 p.m Friday evening, telling me your favorite Southern dish. I will pick a winner using a random number generator and send you your very own copy.
I have so many favorite southern dishes, it's hard to choose just one. But this buttermilk pie is a new found favorite that I have made 3 times in the past 4 months. If you like a custard type pie or dessert, this pie needs to enter your life immediately. It is extremely simple to make, especially since I use store bought pie crust. I'm not ashamed, tastes just as good. The pie does require a lot of sugar but most of the sweetness is cut by the addition of lemon zest.
here was another reason to make this pie so many times
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon lemon zest
1 cup buttermilk
1 stick of butter, melted and cooled down
1 10-inch unbaked pie crust
Preheat the oven to 350 degrees
If using the rolled pie dough found in the refrigerator section of your grocery store, roll out the dough into the pie dish. If using a frozen pie shell, bring to room temperature.
In a mixing bowl, combine the sugar, flour and lemon zest. One at a time, whisk in the eggs until combined. The mixture will become bright yellow. Add the buttermilk and melted butter and mix together. Pour the mixture into the pie shell and bake until the top is slightly browned and the center sets, about 40 minutes. The pie should not be too jiggly although it will not be completely set in the middle. Remove from the oven and cool to room temperature. Slice the pie, top with whipped cream, or not and enjoy.
adapted from foodnetwork.com