In the past I’ve mostly included recipes with every post, but that marginalizes the majority of cooking I do. Moving forward, I’m going to try something a little different by posting recipes that

• I’ve adapted/developed myself, and
• food I’ve prepared by closely following someone else’s recipe

So, today, I’m sharing Maple Buttermilk Pie from 101 Cookbooks. This tangy custard pie is quite lemony and has a deep, caramelly maple flavor. The filling comes together quickly and seems more forgiving than many custard recipes.

I followed the filling recipe exactly, but I didn’t use the suggested crust. Instead, I used the technique Heidi referenced from Chez Pim and the spelt crust recipe from Good to the Grain (page 163) The crust calls for butter and shortening, but I only used butter. I made this and my chili for our office holiday party. Both received good reviews.