A baking kind of day

I always have left over buttermilk. No matter what I make – in this case a delightful new banana bread recipe – I can never use up a whole quart in one cooking/baking session. So, bright and early this morning I baked – and I use the term loosely in this particular case – a Buttermilk Pie. It couldn’t be easier and it’s delicious.

1 cup sugar

1/4 cup flour

3 eggs – lightly beaten

1 teaspoon vanilla

1/2 teaspoon fresh-squeezed lemon juice

1/2 cup buttermilk

Preheat oven to 425 degrees.

Mix all the ingredients together until well combined.

Pour mixture into a pre-baked pie shell – a store bought one like graham cracker crumb or vanilla wafer is absolutely fine (Yes, that’s what I use for this pie – I keep a couple in freezer for mornings exactly like this one.)

Place the filled pie crust onto a baking sheet lined with aluminum foil.

Bake for 10 minutes at 425 degrees then lower the temperature to 375 degrees and bake for another 30 to 35 minutes. The pie is done when a sharp knife comes out clean.

Enjoy.

And now for me, it’s on to David Lebovitz’s Brown Sugar-Pecan Shortbread…