Today has been all about cooking and baking, since the weather has been cooler, I've been itching to be in the kitchen!
So for dessert, we're having pie. I couldn't decide between Buttermilk Pie, or Chocolate Chip Cookie pie, so I'm making both! YeeHaw!
First off, the pie crust. Found this recipe in an old Amish cookbook. Their recipes never fail, and it was easy as, well, PIE!
You make it right in the pie dish! It is not rolled out, so would not work for a double crusted pie, but for Buttermilk Pie, perfect.
Place right into the pie dish:
1 1/2 cups plus 3 tablespoons all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
Mix it up with a fork.
Then, in measuring cup, add:
1/2 cup vegetable oil
3 tablespoons cold milk
Beat with fork until creamy
then pour over flour mixture in pie dish
stir together until flour mixture is completely moistened
then use your fingers to pat the dough up the sides of the pie dish, then across the bottom.
Flute or crimp the edges with tines of fork. In this case, we're ready to roll with the buttermilk part of the pie, but if you are preparing the shell to fill later, prick the surface of the crust with a fork and bake in preheated 425 oven for 15 minutes, checking often and pricking more if needed, during the baking.
For the pie you will need:
1 unbaked 9-inch pie shell (see above recipe)
1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
3 tablespoons all purpose flour
3 eggs, well beaten
1 cup buttermilk
1 teaspoon lemon juice
1 teaspoon vanilla extract
pinch of salt
Preheat oven to 350. Place the softened butter in a large mixer bowl. Add the sugar and cream well. Add flour, eggs, buttermilk, lemon juice, vanilla, and salt, mix. Pour into unbaked pie shell. Sprinkle nutmeg lightly over the top. Bake one hour or until the top is golden brown.
Before going in the oven:
after it's almost half gone....
you should eat this while it's still warm and then refrigerate the rest. It's good cold too :)
And now, on to the chocolate chip cookie pie. Details to follow!