The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beginning of Spring!

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SylviaH's picture
SylviaH

Beginning of Spring!

              Today is the beginning of Spring and everything is fresh picked and baked.  The swallows have returned. 


                                                           Wishing all TFLoafers a beautiful day!


                                                                          Sylvia


 


                                     


                                                                                


                                                                                        Buttermilk Meringue Pie


 


                                  


 

Postal Grunt's picture
Postal Grunt

It's snowing here , just outside of Kansas City. But, even though our Jayhawks lost, the pizza for tonight's supper was a great success. There's always another loaf to bake and next year's season. Much to look forward to.

fairnymph's picture
fairnymph

I would loooove the recipe for your buttermilk meringue pie - that looks and sounds amazing!

SylviaH's picture
SylviaH

Thank you, fairnymph!  I have made so many different Buttermilk pie recipes because it is one of my husband's most requested pies.  This one comes from  my favorite 1952 old pie and pastry book that belonged to my mother.  It is not overly sweet or buttery.


I would suggest doubling the recipe for a deep dish pie.


BUTTERMILK PIE - one 9 inch pie


1 TBsp. butter - suggest melted


2 TBsp. flour


2 Egg Yolks


1 Cup Buttermilk


1 tsp. Lemon Extract


1/2 recipe Plain Pastry


1 recipe Meringue


Blend butter and flour, add egg yolks and sugar beaten together, buttermilk and extract.  Line pie-pan with pastry.  I pre-baked my pastry till just firm -  poking it all over with a fork first.


Pour in filling and bake in hot oven (425F) 10 minutes, reduce temperature to moderate (350F) and continue baking 20 -25 minutes or until firm.


Remove from oven, cover with meringue and bake as directed.


MERINGUE


While your pie is baking prepare your Meringue using your 2 egg whites saved and cold.


2 Egg Whites


4 Tablespoons Sugar - I use bakers fine sugar - *and added about 1/2 teaspoon Cream of Tartar to the sugar with the 4 egg white recipe.


1/2 teaspoon vanilla or other flavoring if desired - I don't add any flavoring 


Beat egg whites until frothy.  Add sugar gradually and continue beating until stiff.  Add flavoring.  Pile on pie and bake in slow oven (325F) 15-18 minutes..or until browned nicely.  Topping for 1 (9 inch) pie.


II- Use 3 Egg Whites and 6 Tablespoons sugar.  Proceed as above.


*III-Use 4 Egg Whites and 1/2 cup sugar.  Proceed as above.  ( I use this 4 Egg White recipe for a nice 3+ inch high Meringue on my deep dish pie).


Sylvia


 


 


 


 

fairnymph's picture
fairnymph

I know some people (as well as myself of course) who will enjoy this. Buttermilk as focal ingredient is highly underused!

SylviaH's picture
SylviaH

Enjoy and your welcome!


Sylvia

nicodvb's picture
nicodvb

to enjoy the first day of spring!

Aussie Pete's picture
Aussie Pete

Hi from Australia, the land down under,


It's approaching our Autumn(your Fall I think) here. Our date is for the Autumn change is 4/1/10.


Although your pie looks to be a lovely summer dish I'm still going to try it in the colder seasons. Thankyou for sharing..........Pete

SylviaH's picture
SylviaH

Your welcome, Pete!  The best thing about buttermilk pie is it's always in season!


Sylvia

SallyBR's picture
SallyBR

We've had a huge snowfall on the first day of Spring.... unreal!  But I guess now we are headed to "real" Springtime


 


(loved your photos)

SylviaH's picture
SylviaH

I'm glad the photos brought a little cheer of what is soon to come your way!


Sylvia

Aussie Pete's picture
Aussie Pete

Hi Sylvia,


Maybe that is the reason for the seasons. Buttermilk pie all year round.


I googled buttermilk pie as I have not heard of it before. The volume of recipes I saw surprised me as I use Buttermilk for various areas of cooking, bread, pancakes etc and a lot of my Australian friends are stunned with what you can do with it. Especially when it comes to chicken pieces coated with it,  then crumbed and baked. A very under valued cooking product I feel.


We in Australia would just use milk baked into a custard as you have done with the buttermilk in your pie. Otherwise I would not have thought of using B/Milk. I'm eager to try it.


Again thanks for sharing................Pete

Doc Tracy's picture
Doc Tracy

Spring-I know it's spring because my arugula and lettuce have completely bolted this week. Arugula is blooming with beautiful white blooms. It's almost inedible. It rained all day today. This is pretty unusual for Arizona this time of year.


We're thinking of moving to North Texas, Gainesville area. I guess they had snow today. That's pretty weird this time of year too!


I love spring. My favorite time of year. Even when the weather turns south for a day, you know everything is going, well, you know, North. As in, it's going to get nicer, and prettier. The only thing is, I haven't adjusted to AZ. I think I'm going to get happy and excited about spring and then the awful summer is just around the corner. Uggh!


Buttermilk pie? Hmm. Don't really like buttermilk but it sort of sounds good in a pie. I like sweet and sour mixed together. Might just have to try this. Intrigueing.


 


 


 


 


 

SylviaH's picture
SylviaH

I spent most life in the desert and it can be so beautiful.  I love the warm summer nights, no bugs to really bother you...I wouldn't lay on my lawn here or run around barefoot at night but I would in the desert.  Buttermilk..I don't like to just drink it..but you will be very surprised how great it tastes in pie cooked up like a custard...Oh so delicious!  If I see anything with buttermilk baked in it I know I will love it..from cornbread to cakes to pies!  I hope you give it a try. 


Sylvia


 


 

00Eve00's picture
00Eve00

Your pictures are lovely.  That pie looks REALLY good.  Thanks for sharing the recipe.  


 

SylviaH's picture
SylviaH

Thank you!  I should have put in a sliced photo...to late now... : )