Pie and coffee

Though only seven people will gather at my mother's house tomorrow for Thanksgiving, we will have four types of pie from which to choose. We are a family with our priorities in line.

My grandma is bringing the classics, her Jeff Davis and pumpkin pies. My sister is surprising us with something fruity. And I will bring the buttermilk pie because I love all things Amish.

Photograph by Dana Gallagher

This year, not only am I thankful for friends, family, recent work changes, Donut Whole donuts, my husband's new truck, President-elect Obama, and my kitty, I'm also in debt to notMartha, for it was she who brought this pie into my life.

Maple Buttermilk Pie
a la Gourmet.com

Amish sugar and milk pies, which were once called “the poor man’s dessert,” prove the richness of simplicity.

• 1 (9-inch) baked pie shell
• 2 cups well-shaken buttermilk
• 2/3 cup Grade B maple syrup
• 6 large egg yolks
• 1/4 cup all-purpose flour
• 3 tablespoons maple sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.

Whisk together filling ingredients in a bowl until just combined, then pour three-fourths of the custard into the shell. Carefully put the pan in middle of oven and pour in remaining custard with a cup. (Sloshing is bad.)

Bake until just set in center, about 55 minutes, then transfer pie to a rack to cool slightly. Serve warm or at room temperature. The pie can be made 4-6 hours ahead and kept at room temperature. Serve with a roasty-good coffee.

I can't wait to bring this custardy surprise with me tomorrow. Happy Thanksgiving, all.