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The Tangy, Rich Ingredient You Need in Your Pie

Halley Crane

July 05, 2017

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Few cookbooks of the last decade have been able to artfully encompass the anthropological, sociological, and culinary makeup of a place better than Ronni Lundy’s Victuals: An Appalachian Journey, with Recipes, which nabbed this year’s JBF Book Awards for both American Cooking and Cookbook of the Year. In the tome, Lundy paints a beautiful portrait of the people, culture, and history of Appalachia, devoting each chapter to a specific ingredient or tradition, and allowing readers to explore the diverse foodways of the region from their home kitchens.

In her recipe for this easy-to-make pie, Lundy presents the dish as an ode to her upbringing, but adds her own twist by substituting buttermilk for the traditional cream, yielding a tangy, decadent result. With a short list of ingredients from your pantry and no produce required, this versatile pie works well for a spontaneous dinner party all year long. Bring a taste of the Mountain South into your own home: your guests and sweet tooth will not be disappointed. Get the recipe.

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Halley Crane is the media department intern at the James Beard Foundation. Follow her on Instagram.