Hurricane Pie

Oh, Irene. We’re ready for you.

My first baking experience since graduating college (two months ago) resulted in a pie (and a melange of delicious cookies) that will comfort us throughout a purportedly unprecedented natural disaster that’s currently churning its stupid, seething self our way. Irene, we all hope you hurry up and die before you try to drown New York. Don’t mess with us. New Yorkers always prevail.

In the mean time, while #hurricane tweets tumble down my newsfeed and the Weather Channel braces for some great ratings, I’m whisking eggs and measuring sugar. When things get rocky (ahem, stormy), march yourself into the kitchen.

Hurricane Pie (i.e. Buttermilk Pie). Oh so comforting in its simplicity.

2 9-inch pie crusts, unbaked
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) butter, melted
1 cup buttermilk

1.   Preheat oven to 350º. Butter two 9 inch pie pans and place pie crusts within.
2.   Mix sugar, flour and salt in a large bowl.
2.   Add beaten eggs, butter, buttermilk and vanilla. Stir until smooth. Pour into pie crusts.
4.   Bake for 50 minutes, or until just set and golden brown. Allow to cool at least 1 hour before serving. Best with a dollop of fresh whipped cream!

A Sing for your Supper recipe. Delish!

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