Stories / Awards, Recipes

The Tangy, Rich Ingredient You Need in Your Pie

Halley Crane

July 05, 2017


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.

Hungry for more? View our entire recipe collection.


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