Buttermilk Pie with a Hint of Maple

My fourth (Fifth if you count the amount of times I tried to make the Burnt Sugar Bunt Cake) in the “Baked Sunday Mornings Bake Club.”

I admit to not being a “custard” guy. I am not a fan of baked eggs of any kind. It has nothing to do with “real men don’t eat quiche” but more getting around my head as to what an egg is.

This pie is good. I enjoyed it. More importantly, my Mom enjoyed it. This is the first time I have made a crust from scratch. The recipe was easy to follow, I elected to use a combination of my immersion blender and a cooking fork instead of a food processor. I was incredibly happy with the crust and look forward to using the recipe in other pie incarnations. My problem is the Maple wasn’t a stronger “hint”. Maybe I should have used a higher quality of Maple syrup…

As I baked this morning I thought about all those folks in New York, Rhode Island and New Jersey who couldn’t participate in today’s baking and thought “I am not a custard guy, but at least I am dry and can bake, so lets have pie” (I often rhyme internally, (that isn’t true)).

So here goes: Buttermilk Pie with a Hint of Maple

(if everything goes to plan, if you click the picture you will see a larger image)

Keep Baking.

Ben