Here’s to a decadent slice of the season.
As we inch ever closer to the inch-increasing waistline time known as the holiday season, thoughts go to pie. In Texas, many of think of pecan pie. Elsewhere, others crave apple pie. At the Tanque Verde Ranch in Tucson, Arizona, it’s all about the blueberry-thyme buttermilk pie. A little more complicated than your average holiday pie, but why serve an average pie at Thanksgiving or Christmas?
Blueberry-Thyme Buttermilk Pie
(Serves 8 – 10)
Graham Cracker Crust
2½ cups cracker crumbs
¾ cup butter, melted
2 teaspoons almond extract
Filling
2 eggs, yolks and whites separated
⅓ cup butter, softened
1½ cups sugar
Juice of 1 lemon
3 tablespoons flour
1½ cups buttermilk
1 tablespoon thyme
1 cup blueberries
Preheat oven to 350 degrees. For graham cracker crust, mix crumbs, butter, and almond extract. Grease 10-inch pie pan. Shape crumb mixture into pan. Bake 10 – 12 minutes in oven.
Whip egg whites until stiff peaks form and set aside. Cream butter and sugar in mixing bowl. Add egg yolks, lemon juice, and flour. Mix thoroughly, and then slowly incorporate buttermilk. Fold in egg whites, thyme, and blueberries. Pour mixture into pie shell and bake for 35 minutes. Let cool, and serve.
For more information on Tanque Verde Ranch or to make reservations, visit their website.
