Pies and Weddings

Hello everybody! It's Elizabeth and John. I (Elizabeth) just looked at the blog for the first time yesterday (I'm completely computer illiterate... I didn't know where to find it!) and it looks great! I thought maybe John could put some pictures up too... there are some great ones we have on our camera from Christmas in Virginia. There's also a pie recipe from the New York Times that we've had for a year and a half and love. We made it again last night, and it's perfect with a good cup of coffee... especially one that pairs well with lemon. I'll add it at the end of this post.

Some fun news: Lisa Norbury (a friend from KU that some of you know) is engaged and has booked the Simpson House for her reception like we did! I think the wedding is this summer.

Here's the recipe. We prefer this pie after it has been in the refrigerator over night. Cold or at room temperature is best in our opinion. It will separate into two layers: a lemon custard-like layer on bottom and a light cake-y top. There was a whole article that came with it with further instructions so if you want a copy, we'll send you one.

Buttermilk Pie
Adapted from Robert Stehling (from the Hominy Grill in Charleston, SC)
The New York Times (08.15.05)
Time: About 1 hour

6 T unsalted butter, at room temperature
1 c sugar
2 large eggs, SEPARATED
3 T all-purpose flour
1 T lemon juice, more to taste
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1 c buttermilk, at room temperature
1 8-inch deep-dish pie crust, blind-baked until very lightly browned

1. Heat oven to 350 degrees. In an electric mixer fitted with a whisk attachment, combine butter and sugar until well blended. Add egg yolks and mix well. Add flour, lemon juice, nutmeg, and salt. Add buttermilk in a thin stream until blended. Set aside.
2. In another bowl, whisk egg whites until they form soft peaks. Pour about 1/4 cup buttermilk mixture into egg whites and fold gently by hand to combine. Pour egg white mixture into buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.
3. Pour filling into baked pie shell. Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 to 50 minutes. If you have added more than one tablespoon of lemon juice, it may take longer for pie to brown, so bake 5 to 10 minutes longer, if desired. If edge of crust browns too quickly, cover with foil. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.