I feel like I just gave away the ending. What surprises can be left, now that you know there is a hint of maple syrup? (of course it could be that one ingredient that I forget and then it will be a surprise when one doesn't even taste a hint of it) Surprise! I forgot it!
No, no, I'll remember it. There are very few ingredients in this recipe, so I better remember it!!
Oh and I'm going to do my best to make this pie pretty...'cause the Baked guys say this pie would not win any beauty pageants. They're all gonna to laugh at you. (name that Stephen King movie/book) I can honestly say that I do NOT want this pie making to end up in any way, shape or form to this movie. It just popped into my head and it's still there. Let's just get into pie making and hope it goes away. (be cool)
Pie dough. It generally taunts me and I don't have a good track record with it. I'm not above just going out and buying a pre-made one. But today I'm going to pull up my big girl pants and make me a pie dough! The Baked Note says not to fret about the sticky dough. I haven't even started the recipe and I'm fretting. (not a good sign)
I have a feeling some deep breathing exercises might be necessary today. And perhaps some self affirmation from Stuart Smalley.
The Baked boys weren't kidding when they said the dough would be sticky. But I'm not going to fret. Just going to pop it in the fridge and forget about it.
The dough was real easy to roll out. It didn't stick to the rolling pin, or the surface I rolled it on. In fact, the dough seems quite sturdy <<worry lines forming on forehead>>does that mean the crust is going to be tough?
I'm just going to move onto the filling now and not fret about the pie dough. Very simple filling; eggs, butter, sugars, buttermilk, flour, maple syrup.
Easy peasy just whisk it all together. And ignore the fact that the flour doesn't really whisk into the eggs very well. But that's okay, the addition of the sugars seems to have helped the flour dissolve. Moving onto a new worry..... it looks like the butter is curdling after being stirred in. Not going to worry about it. (can't afford the botox to fix all these worry lines) I'm just going to pour this filling into my unbaked pie crust. Ooooo, it fits in there perfectly.
It has been in the oven for 55 minutes now. It is still looking wobbly in the middle. Not sure how much longer I will have to keep it in the oven. Am afraid the crust is going to get to brown. (worry lines on standby) Will give it the full hour and another 5 minutes. And giving it another 5 minutes. And I'm giving it another 5 minutes.....ummm.....and another 5....
Okay, it is out of the oven now. And all puffed up.
After 20 minutes cooling it has settled down and looks like a perfectly simple (grandma just baked) pie.
Pretty....in a rustic way.
And tasty. Liking the hint of maple syrup.
Gorgeous! I love this pie crust because it is so easy to work with.
ReplyDeleteI love your post. And your pie! Lovely. This is my go-to pie crust. It can do no wrong, in my book.
ReplyDeleteLooks like a perfect buttermilk pie! I have yet to use the Baked pie crust recipe (I used the Cooks Illustrated one with vodka, but subbed rum...), but after reading everyone's praises today, I'm going to have to try it out. :)
ReplyDeleteYour pie did turn out pretty! The dough seemed almost too easy to me, so I was kind of worried and I thought mine turned out a little tough.
ReplyDeleteLMAO @ "big girl pants", Stuart Smalley, and worry lines-- this was a very entertaining blog to read! I loved your title as well. :) I had some similar issues with the flour not whisking in well, and pie dough freaks me out too. Looks like we both did okay though!
ReplyDeleteWhat a cute post and yes, your pie is pretty.
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