Buttermilk Pie

When I was searching for a recipe for this week's pie, I saw multiple posts for Buttermilk Pie.  And while buttermilk makes for a great pancake at breakfast or brunch, I was a little skeptical how the ingredient would be in a pie.  Much like last week's pie (minus having all the ingredients in my fridge or pantry), this pie was easy peasy and absolutely delicious.  My doubts were definitely put to rest and I will never question using buttermilk in a pie again.

P.S.  The search for the perfect pie crust may have come to an end after finding this one.

(recipe c/o Martha Stewart)

bon appétit,

Kelsey

Southern Brown Sugar Pie

Because of travels, a short work week, and a Saturday spend catching up, last Sunday snuck up on me.  And when the clock hit 2:00PM, I knew I needed to get started on my Sunday Pie.  I did a quick recipe search, and came upon this recipe, which was perfect because I already had everything I needed in my fridge and pantry.  This recipe could not have been any easier, and after seeing a new dough rolling technique, clean-up was a breeze too.  

Roll the dough between two pieces of wax paper

bon appétit,

Kelsey

A Boston Favorite

This past week, I headed north for a visit home to Boston and a quick weekend trip to NYC.  And what better pie to make in Boston than a Boston Cream Pie.  I saved this recipe, and after a weekend in NYC, we headed back to Boston and on a VERY HOT Monday night, whipped this pie cake up!  And while this was by far the most intensive recipe I've used in this pie baking journey, the end result was well worth the hours in the kitchen.

Fun Fact:  Boston Cream Pie was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions of Boston Cream Pie were likely baked in these pie tins.  

bon appétit,

Kelsey