I haven't had ambition to blog lately. Last night I poured a glass of wine after the kids went to bed sat down with my lap top and forced myself to start writing. Around midnight I called it a night. All I had left to do was a couple tweaks on some photos and it was done. When I woke up this morning, I re read the post and patted myself on the back. It was one of my best blog posts. A tad personal and emotional, but very well done. I poured myself a cup of coffee, sat back down to my computer. Opened my draft folders again. I had two drafts with the same title. I hit delete on the duplicate file, and then went to open my second one to publish the blog post.
I hit delete on the wrong post. Now if I was smart, I would write my drafts in Word and then copy and paste them into my blogger dashboard. Well, I'm not that quick.... I write all of blog posts, edit, and save right in blogger. That draft is gone forever. No trash can to pick though and recover. Several hours of hard work and one of my best pieces gone. I kind of want to kick myself in the shins.
The recipe was for a Sugar Cream Pie and the story behind it was slightly emotional for me to tell. Most of you don't know this because I talk about New Hampshire and Vermont so much on my blog but my other love is Indiana. My dad is originally from Indy, so I spent many childhood summers there and have a soft spot in my heart for the Mid West.
On our visits out to Indiana, we always stock up on Mrs. Wicks Sugar Cream Pies. For those of you who do not know, those sugar cream pies also known as Hoosier Pies, are the Indiana State Pie. Mrs. Wicks just happened to be in the town grandparents lived, so we ate our fair share of those pies every year.
|2010 My sister and I on our last trip out to Indiana|
The last two times I've made it I just so happen to have a bit of buttermilk left over from other recipes, so I subbed the heavy cream for it. The buttermilk lends a slight tang to the pie that I love. If you are a fan of Mrs. Wicks and want a traditional Sugar Cream Pie, then I'd suggest you stick to Heather's original recipe. For the crust, I'm sticking with the buttermilk theme here, so I use my favorite pie crust recipe inspired by Joy the Baker's Buttermilk Pie Crust.
Buttermilk Sugar Cream Pie
Filling adapted from Basil Momma's Hoosier Sugar Cream Pie, Crust inspired by Joy the Baker's Buttermilk Pie Crust
Ingredients for the buttermilk pie crust:
1 1/4 cups all purpose flour
1/2 cup of cold butter
1/2 tsp of salt
1 tbs of sugar
pinch of grated nutmeg
1/4 cup cold cold buttermilk
Ingredients for the pie filling:
2 cups sugar
3/4 cups all purpose flour
1 1/2 cups buttermilk
1 cup whole milk
1/2 tsp vanilla bean paste
3 tbs unsalted butter
fresh grated whole nutmeg (for serving)
For your pie crust, in a large bowl add flour, sugar, salt and grated nutmeg. Cut butter into small cubes and toss in your flour mixture.
Using your finers work butter into the flour coating it all. Using your thumb in index finger press butter into small pieces creating thin butter disks or flakes. All the pieces should be rough in different sizes. Though make sure all of your butter has been worked into thin pieces.
Slowly pour in cold buttermilk tossing the flour mixture until it is even dampened. Carefully knead just a few times so the dough comes together. It will slightly shaggy. That is ok. Press dough into the shape of a disk. Cover with plastic wrap and refrigerate for at least an hour if not longer.
When you are ready to start your pie. Preheat oven to 450. On a lightly floured surface roll pie dough into a circle about 1/8 inch thick. Carefully transfer crust into a 10 inch pie plate, and crimp edges as desired.
For the filling, in a medium mixing bowl whisk buttermilk, milk, flour, vanilla bean paste, sugar and egg together. Pour into prepared uncooked pie crust. Using your fingers leave small dabs of butter on the top of your pie.
Bake pie for 10 minutes and then reduce oven temp to 350 and bake for a remaining, 30-40 minutes or until the pie has set in the center and only jiggles slightly.
Refrigerate until cold. Serve chilled, grate fresh nutmeg over the top and serve with fresh berries.