Cherry O!

I have been pondering for some time what apron I was going to make for the summer Tie One On gallery. The theme is Pie Makin' Apron which is fairly general. When you think about it, couldn't one make a pie in any ol' apron? Thus my dilemma. Then, last week I was walking into Whole Foods in downtown Austin (an experience in itself) when inspiration hit me! There before my very eyes was this huge display of beautiful cherries right when you walked in the door. The cherries were fresh and fragrant and the smell took back a few years to when I was in the Seattle area one August and fresh cherries were everwhere - I couldn't get enough of them. They were so sweet and delicious. Voila! I had my inspiration; I wanted to do an apron with a "cherry" theme.

Right away I began searching for cherry-themed fabrics. Did you know that there are a LOT of cupcake-themed fabrics but very few cherry-themed fabrics? It wasn't all bad, my search led me to this pie fabric. I mean, how perfect is that! All I needed now was something with cherries on it, which I found in this cute cherry-sprigged gingham.


I think the rick rack really finishes it off! I can't wait to see what everyone else has made. All the aprons should be up the first week of July!

As part of the theme, we are to include a pie recipe and possibly a picture of the apron and the pie. This is actually one of the reasons I trecked down to Whole Foods. I needed a gluten-free pie crust. I have since abandoned my pie-making because I forgot to get buttermilk for my pie while I was at WF and I don't want to go all the way downtown to get my favorite buttermilk. Instead, I am including my buttermilk pie recipe below. This is a perfect pie for a hot summer day. It is best served cold and goes great with a glass of milk. Enjoy!

Buttermilk Pie

1 Pie crust in 9" pie plate (any will do)

Combine the following:
1/4 c. flour
2 c. sugar
1/2 t. salt

Add:
3 unbeaten eggs
1/2 c. buttermilk
1/2 c. melted butter (unsalted)
1/2 t. vanilla

Mix well, but don't overbeat. Pour into 9" unbaked pie shell. Cover the edges of the pie crust with foil. Bake at 350 for 30 minutes. Check to see how it is doing. It should still be liquidy, but beginning to firm around the edges. Remove foil edging and bake for another 15 minutes.
By now the pie will be a beautiful golden color. Test for doneness by piercing the center of the pie with a knife. If it comes out clean, remove pie from oven. If it is still runny, bake (then check) in 5 minute intervals.

Once done, remove from oven and cool. Once cool, put in the fridge. It is best when it has had a chance to chill for a few hours.

*helpful hint: I bake my pie on a flat cookie sheet. It keeps me from getting the sugary spills in the oven which are so hard to clean up!

Enjoy your pie!