Amber Pie

Happy April! I'm excited to be part of the A to Z Challenge for the 4th year in a row. My theme this time is recipes from A to Z-- all to be included in my upcoming recipe book, The House of Diamonds Cookbook: Hearty Meals for Active Families.

First up is Amber Pie, a sweet and spicy pie that's really easy to make and uses basic ingredients-- which is one of the themes of my cookbook. When I'm ready to prepare a meal I want to start cooking, using what I have on hand without having to go to the store and spend $20 on special ingredients. Ease of preparation and basic ingredients are key to all the recipes I'll be sharing here and in my cookbook.

Amber Pie

Something different, sweet and spicy, Amber Pie is best in a homemade pie crust, but works well in a prepared one if that’s your best option. Because sometimes life calls for pie.

Ingredients:

Pastry for 9” pie

1 cup raisins

2 tablespoons butter

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon cinnamon

3 tablespoons apple cider vinegar

1 cup buttermilk

1 cup granulated sugar

3 eggs, separated, saving out the whites

¼ teaspoon salt

2 tablespoons flour

Directions:

Bake pie crust according to directions.

Preheat oven at 400 degrees. Combine sugar, flour, spices, egg yolks, butter, raisins and buttermilk in saucepan.  Cook on medium heat until thick, stirring constantly. Pour into baked pie shell. Cover with meringue and brown slightly at 400 degrees, for about five minutes. Watch closely, do not burn.

Meringue

Beat the three egg whites until light and fluffy. Add ¼ cup granulated sugar and beat well. Top pie with meringue and bake as instructed.

And the first piece goes to Arlee Bird, the founder of the A to Z Challenge, now in its 5th year. Here's to you, Arlee, for the amazing accomplishment of putting this event together and making it better each year.