A new twist on an old Southern Favorite

Recently I bought a cookbook, I am, of course, a cookbook addict and buy at least two a week. The local book stores just seem to be a magnet for me and I always head straight for the cookbook section. One of my newer selections was At Home with Magnolia by Allysa Torey. Magnolia Bakery is in New York city and Allysa is the owner. This book I found to be quite charming.

There are many excellent recipes shared in this book but one I found particularly interesting was this Hazelnut Buttermilk Pie and I was most anxious to try it. It is a little bit different twist on the usual buttermilk pie. Being the Southerner that I am this was a MUST for me to prepare and I was not disappointed.

Hazelnut Buttermilk Pie
makes one 9-inch pie

crust
1 cup plus 2 tablespoons all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water

filling
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted and cooled to room temperature
3/4 cup buttermilk

1 1/4 cups chopped hazelnuts

Preheat the oven to 400* F

To make the crust: Place the flour in a large bowl and, using a pastry blender, cut in the shortening until the pieces are pea-size. (If you don't have a pastry blender, my editor Justin suggests that you can also use two kinves, in a crossing pattern, to cut the shortening into the flour mixture.) Sprinkle the ice water by tablespoons over the flour mixture, and toss with a fork until all the dough is moistened. Gather the dough into a ball, roll out on a lightly floured surface to fit a 9-inch glass pie dish, and trim, leaving 1/2 inch around the edge. Fold the edges under all around the rim and crimp. Prick all over the bottom and sides of the crust with a fork. Place the crust on a baking sheet and bake for 12 minutes. Remove from the oven and allow to cool to room temperature, about 35 minutes.

Lower the oven temperature to 350*F.

To make the filling: In a large bowl, beat together the eggs, egg yolk, and sugars, until creamy and well blended, about 2 minutes. Add the flour, vanilla, and salt and beat well. Add the melted butter and beat well. Stir in the buttermik.

Pour the filling into the cooled crust. Sprinkle the hazelnuts evenly over the top of the pie.

Return to the oven and bake for 45 to 50 minutes, or until the center of the pie is set. Cool on a wire rack for at least 4 hours before cutting and serving. This pie is best served at room temperature, not warm.

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I have made this pie twice now and I can honestly say, it is the BEST I have ever made. The hazelnuts sprinkled on the top get toasted which brings out the flavor of the nuts. I also liked the addition of the brown sugar and the extra egg yolk gave it a richer taste. If you like Buttermilk Pie as I do you will NOT be disappointed in this recipe.

Just out of the oven and the first time I made this pie I used a pie plate that was not deep enough. This fluted pie plate is one by Rose Levy Beranbaum and my favorite pie plate. It is about 2 inches deep.

Mr. Picky Eater absolutely loved this pie. It's not overly sweet but does satisfy ones sweet tooth.

It was quite simply DELICIOUS!!!!!

Another thing I would like to share is, I make my own vanilla which is so very easy to make. I have used several different liquors to make it, Dark Rum, Vodka and Cognac. Each are very good and I often gift my friends with my homemade vanilla. However, I have come to realize that my most favorite is using Cognac.

Sometimes I will take one of those vanilla beans out and use the seeds in other things such as when making vanilla ice cream, so amazing. Vanilla is easy to make, start with a very clean jar, pour in your liquor of choice and add about four vanilla beans. I do run a knife down the middle of the vanilla bean before adding but when I am getting a little low I just add more liquor and a couple more vanilla beans. I recently took one of the beans out and placed it in an air tight container, added some sugar and it will make an amazing sugar for tea or coffee. As you can see, this particular bottle has been steeping for a few years. You will be surprised at the taste difference from store bought.



I am linking my post to Foodie Friday hosted by Michael Lee West at Designs by Gollum. You will find a multitude of wonderful recipes shared by clicking HERE.