Pie Day (with recipe)

Seth and I were invited to a pie making afternoon with our new friends, the Green's (no relation). They're also in our ward. We had a very fun time. Here's a link to her blog about the pie adventure for information and pictures - I didn't bring a camera.

http://robyngreen.blogspot.com/2009/11/pie-day.html

The little blonde girl I'm holding in the one of the pictures is their daughter, Rachel. She's one of the 2 deaf children in our primary (I'm the primary secretary). For both reasons I am taking a weekly ASL class, held at our church. Our ward is designated the ward for deaf members in K'zoo as we also happen to have an ASL instructor in our ward who teaches at WMU, (she teaches the class at the church too). I've been learning the sacrament prayers, and a few other things, but I still can't communicate with the children much. Sacrament meeting is more interesting now as I watch the interpreters sign as I listen to the talks, and I try to figure out what sign means what word - but the interpreters sign so fast, it's a little hard to follow.

Another funny coincedent. Preston Schumway (who is mentioned from the link above) has an aunt who is my mom's visiting teaching companion! What a small world it is (but yet so big)! Gotta love Blanding, Utah.

Last Thanksgiving a friend from my Lincoln ward brought a buttermilk pie to our ward dinner. She was very nice and shared the recipe. I did some addtional research on buttermilk pie recipes, and here is my version:

Butter Milk (with Lemon) Pie

Makes 2 Pies

2 - 9”unbaked pie shells
1/2 C. Butter, room temp.
3 C. white sugar
8 Eggs, room temperature
¾ C. Flour, sifted!
2 C. Buttermilk, room temperature
1 tsp. Salt
2 tsp. Pure Vanilla Extract
1 large lemon: 2 tsp. lemon zest, and the juice
Nutmeg - to sprinkle on top, optional
1 lemon, cut into wedges
Whipped cream

Move oven rack to sit in the lower 3rd of oven. Preheat oven to 325 degrees. In large bowl use an electric mixer to cream the butter well, then add the sugar and continue to cream until light and fluffy. Add the eggs and blend in; then mix in the flour and salt. Next, mix in the buttermilk, vanilla, lemon juice, and lemon zest. Pour into the unbaked pie shells. Lightly sprinkle nutmeg on the top of the custard.

Bake for 55 minutes to 1 hour. To test for doneness the center of the pies are firm and do not move when given a light jiggle. The pie will be a nice deep golden brown.

Serve warm or cool with a garnish of REAL whipped cream and a thin slice of lemon that is used to squeeze on-top of the pie slice just before eating.