O come, all ye baking inept, and I will show you the way, for its name is Buttermilk Pie and it will make you feel better about your poor pie-making skills.
Okay, so it’s no secret that I’m not really that great of a baker (see: my idea last year to “bake my way through the alphabet,” during which I gave up at about D when all the good stuff that started with Chocolate was behind me). So when my mother-in-law made us a delicious pie during a visit to Virginia a few weeks ago, I didn’t really harbor any illusions that I would be able to emulate it. Imagine my surprise then, when she sent us the recipe and it actually looked like something I could handle. It involves throwing a lot of things in a blender, and after a summer of making gazpacho and pesto, I am in tip-top blender-operating form. And that’s pretty much it! There’s Bisquick in the blended concoction, which forms a sort of crust, so you don’t even have to pretend that you made the crust yourself. I tried the recipe out last night, and it turned out so tasty that I might even try to engineer a smaller, tartlet version for the Sugar Sweets Festival that is coming up on October 25 (mark your calendars!)
Let’s give credit where credit is due: the recipe comes from a friend and fellow teacher of my mother-in-law, but the almond kick-it-up-a-notch flourishes are all Katie Leahey. Leave it to teachers to set you on the right path, toward education and pie.
Bonnie Thompson’s Impossible Buttermilk Pie
- 1 ½ cups sugar
- 1 cup lowfat buttermilk
- ½ cup Bisquick
- 1/3 cup melted butter
- 1 tsp. almond extract
- 3 eggs
- ¼ cup chopped almonds
Preheat the oven to 350 degrees. Grease a pie plate. Beat together all the ingredients except the almonds for thirty seconds in a blender. Pour into the pie plate, sprinkle almonds on top, and put it in the oven. After 30 minutes, test with a knife in the middle.
It’s good served warm, or, even better I think, you can pop it in the fridge after it has cooled and serve it chilled. Goes great with fruit.