recipe: buttermilk pie

Tomorrow is Thanksgiving, and today we are getting (mostly) everything ready! I'm spending my day with some friends and Casey will be working. It has been a crazy couple of months. We moved our house and studio (while the new house was still being worked on) and have been preparing for our big holiday shows, which has meant long days and nights, blood, sweat and tears. Literally. ALL of those things. Anyway, it's nice to take a moment away from the crazy to do some holiday baking. This pie is so simple, but I have loved it since I tried my great-grandma's as a kid. It's completely delicious.

This pie is perfect just as is, but I also am a bit of an experimental baker. And that has been even more true since Casey and I have been friends, since she has celiac. So I am currently experimenting with this pie containing some other things like coconut and marshmallow cream. Anyway, for now, we can just keep it simple. And the tiny little pie is just about a cup of the filling that I poured in a ramekin and baked without crust- making it gluten-free for Casey.

Buttermilk Pie
1.5 cups Sugar
3 Tbs. Brown Rice Flour (Or any flour you have on hand)
3 Eggs
1 Cup Buttermilk
1/2 Cup Melted Butter
1 Tbs. Lemon Zest
3 Tbs. Lemon Juice
1 tsp. Vanilla Extract

1. Preheat oven to 350 degrees.
2. Whisk together sugar and flour.
3. Add the rest of the ingredients to the sugar-flour mixture and whisk until smooth.
4. Pour mixture into pie crust and bake for 40-45 minutes.
4. Let sit for an hour and serve as is, or with whipped cream as a topping.

And there you have it! A simple delicious nostalgic pie. What are you making for your Thanksgiving meal? Anything from your childhood? Leave us links to your recipes, we'd love to see what you are up to!

xo, Savannah

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