Back to sweet and fruity.

On page 108 of Sugar Butter Flour I found the recipe for Pie 10.0, known formally as “Razzleberry Buttermilk Custard Pie.” Spoiler alert: she was so delicious, she only lasted a couple days in my house.

Let me start with my stupid market adventure and two hurdles called buttermilk and raspberry vinegar. The buttermilk hurdle was low and I glided gracefully over it, once I realized it was with the milk and not the butter. I found exactly zero (0) bottles of raspberry vinegar after I looked everywhere. (No, I did not ask for help.) But I used my wily-ness to concoct my own raspberry vinegar. After all, how hard can a recipe be when the two ingredients are in the name? I squished up a couple raspberries and poured white vinegar over them and let them get acquainted while I worked.

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The pie shell, the custard filling, and the whipped topping ALL incorporated some buttermilk, all with detailed directions to use either “well-shaken, chilled” or “well shaken, room temperature” buttermilk. (I may have mixed them up on one part.)

The crust was easy, but I overbaked it because I didn’t read ahead and realize the filling would also be baked. Whoops.

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I did weigh down the blind bake with rice, and this time I saved the rice to reuse. Here is the box that now lives in my pantry.

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The filling required a lot of whipping and folding, but I’m almost a professional now, so I won’t bore you with the details. Just when I thought I’d messed it up bad, I read this in the recipe: “Don’t worry if the mixture looks a bit curdled at this point!” I love a good set of directions.

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You can see there, after the bake the crust was quite browned. My dear husband loved it anyway.

I made the whipped topping, but it came out a bit thick and buttery again. Those 12 extra seconds of whipping (plus the warm day) beat my whipped cream to churned butter. Again, no one complained.

And the recipe called for three (3) cups of raspberries–way more than needed. After a sprinkle of sugar we dug in.

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I used the extra raspberries and my new crushed-graham-cracker-crust-and-whipped-cream skills to make these little bonus cups.

Pie 11.0 will be either strawberry or chocolate, and she might travel north by car for six hours. Any requests?

 

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5 thoughts on “Pie 10.0

  1. love your honest pie blog. I have one to write. hoping to be inspired by my Three Day Slow as Molasses Shoofly Pie. It lived up to its name. Love you and safe travels. Terry will be in NY starting late tomorrow night. I am still in the South.

    1. You made a PIE! (Man, I can never predict the things that will make me cry.) I’m crying because I’m happy, hopeful, proud, and hugging you around your neck.

      1. It took me three days to make. 😦 but, I did it. It’s a story of perseverance, heartbreak, distractions and other stuff. 😉 Thanks for the neck hugging. You’re like a cozy, cool scarf with a few glistening tears woven into it.

  2. YUM! Looks like a good one, Mom! Bring the chocolate one next weekend if you feel like it – then maybe we can make the strawberry one “together” at your house! xoxo

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