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Home » Dessert Recipes » Pie, Cobbler » Vanilla Buttermilk Pie with Pears and Backing Up Your Blog

Vanilla Buttermilk Pie with Pears and Backing Up Your Blog

January 30, 2012 by Angela Roberts 21 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Buttermilk pie is a brand new dessert for me. I had no idea that such a thing even existed, but the folks here in the South know how to use buttermilk. They fry chicken in it. They make pancakes and  biscuits with it. And, of course, they make red velvet cake over and over again. I found myself with a soon expiring two cups of buttermilk. Wanting to do something a little different, I found a recipe for a buttermilk pie in the Loveless Cafe Desserts Cookbook. I decided to add in some sliced pears, bake it in a tart pan and see what happens.

Little did I know this buttermilk pie would take me through one of Spinach Tiger’s most difficult times. Last Friday, at approximately 3:55 p.m eastern time, I went to do a blog post, but I couldn’t connect to the server. Not panicking because this had happened before, I went out for the evening and forgot about it. I found out on Saturday morning that the company hosting my website suffered a catastrophic failure explained here. I wasn’t the only one. And, what made this even worse was the the second drive that was supposed to act as the backup protection had also failed. I still didn’t understand everything, even though I read their report over and over again. Saturday I was in a state of panic. Sunday, I felt depressed. I had everything backed up prior to going with Word Press in October but would have to reinsert every photo and then redo every post for the last three months. On Monday, the hosting company found the data and my blog was restored as explained in this nerve racking thread here.  I was dark from Friday afternoon until Monday night. It felt like a blog kidnapping. I was never so happy to see Spinach Tiger go live, and I never want to live this out again. The only thing I can be proud of during that dark weekend is that I held my temper, I stayed cool, and I immediately started looking for a solution to rebuilding if this was true. It made me stop and realize how much a part of me this blog is and to what ends I’ll go to maintain it.

Buttermilk Pear Pie by angela Roberts

But, the question remains, where was my backup? Having moved my blog to wordpress in September, I thought I had a backup in place.

A Word about Backing Up a Blog

What would happen if your hosting company had a catastrophic failure? It has happened to even the coolest, smartest bloggers. (Not me, I’m only semi-cool, and half smart).

Having a blog is like having a child. You think you know enough to keep growing. You think you have all protections in place. And then something like this happens. In a way it was a good thing because it has forced me to go above and beyond with a back up plan.

We all have our individual reasons for blogging. A large part of it is being connected. We are connected to a community and readers we will never meet. When the plug is suddenly pulled and the connection goes dark, it’s more than unsettling.  Our worst blogging nightmare is to go dark and be told our blog can’t be retrieved. Most of us think we are backed up and secure.

If you have a blog, tell me how is it backed up? Do you have just your content backed up? Or do you have the all data, photos and plug-ins backed up? I am putting a plan in place that will give Spinach Tiger that extra peace of mind. I’ve talked to a few bloggers since this happened. Surprisingly, many are not really sure how well backed up they are. Some back up content. But, what does that mean? How quickly could they get their blog put back together.

I am putting my security in place today, and I will share my plan with you. I would love to hear from you. How secure do you feel about the back up you have in place? What advice would you give someone? Have you ever been caught blind sighted and lost your blog? How would you feel if your blog went dark and you were unsure it could be restored?

The Pie

How much pie would you find yourself eating in the second day of blog darkness? I nearly finished this pie that dark weekend, as it became my comfort food. It was the only thing I ate because I was too upset to cook. The buttermilk creamy part of the pie was soothing to my soul as was the pastry crust which came out just perfect. I had made the pie on Thursday, but it got better each day and it was finished off on Monday morning. Lucky for me, I lost weight, so it never got the best of me, but I certainly got the best of this pie.

Print Recipe
5 from 1 vote

Vanila Buttermilk Pie with Pears

I combined two recipes to make this southern style pie, made with whole buttermilk and pears. Inspired from Desserts from the Loveless Cafe.
Servings: 6 -8

Ingredients

  • pie shell or tart shell partially baked see my recipe in notes
  • 1 cup thinly sliced pears
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1/4 cup all purpose flour
  • 1/2 vanilla bean halved lengthwise
  • 3 eggs
  • 1 cup buttermilk

Instructions

  • Combine sugar, butter, flour and inside of vanilla bean in food processor. Add in eggs one at at time. Once incorporated, stream in buttermilk.
  • Pour into pie shell. Top with sliced pears.
  • Bake at 350 degrees for 45 minutes or until top is golden brown and custard is set.
  • Refrigerate for several hours prior to serving. Best made a day ahead.

Notes

Pie Crust Recipe
1 1/4 cup all purpose flour ( plus 1 teaspoon for later)
1/2 teaspoon salt
12 tablespoons cold unsalted butter
4 tablespoons iced cold water
1 teaspoon sugar
Mix salt and flour together. Cut butter into small pieces. Freeze both for a 15 minutes minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl and freeze blade. Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy. Stream in cold water. If using kitchen aid type mixer, use paddle attachment on low setting for one minute max.
Stream in cold water on sides of bowl. Mix on low, just until incorporated. Form into disc , wrap in plastic at least one hour. I rest my dough overnight, but this is not a must.
Take dough out 30 minutes before rolling to soften.
Roll out dough, evenly, not too thick, less than 1/4” thick and in all directions to make a circle. In this tart pan, it was a rectangle. Do not stretch dough, because it will shrink back. Patch any cracks or holes. Use fork to make indentations.
Partially bake: Cover with parchment and use pie weights or dry beans and bake at 325 for twenty minutes.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

If you love the idea of creamy buttermilk desserts, jump over to Alexandra Cooks for her buttermilk panna cotta and some good information for purchasing vanilla beans.

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Filed Under: Dessert Recipes, Pie, Cobbler, Southern Recipes Tagged With: buttermilk, eggs, pear, pie dough, vanilla bean

« Meatballs with Savory Blueberry and Pear Compote
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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Rachel Cotterill says

    August 30, 2013 at 3:50 pm

    The pie looks amazing to me – yum! 🙂

    I export my blog once a month, which backs up content & comments… then I do the template every few months if I remember (but having an older version of that is less of a big deal in my view). Is it perfect? By no means. (And my photos are all linked from Flickr, so if they went down I’d have much bigger problems, it would take forever to put all that back together.)

    Reply
  2. bd says

    May 24, 2013 at 10:40 am

    There are truly magical, fabulous times, when the sky is sapphire blue, when I can’t wait to pull.

    Reply
  3. Nic@diningwithastud says

    February 13, 2012 at 11:31 pm

    Oh no thats awful 🙁 I am actually having issues with mine at the moment. So far the content is ok but all of my comments have disappeared.

    Reply
  4. Barbara @ Barbara Bakes says

    February 2, 2012 at 7:19 am

    I probably would have eaten more than one pie. So glad they were able to restore it for you. The pie looks delicious!

    Reply
  5. Lora says

    February 1, 2012 at 5:28 pm

    I♥ buttermilk pie. I love your flavor combination with pears. As for backing up my blog..I have my blogger template and my posts backed up in text edit documents which is probably a stone age method but honestly I never researched how to do it otherwise. So sorry about your weekend panic. You’e inspired me (and other from reading the comments on this post) to take matters into our own hands.

    Reply
  6. angela says

    January 31, 2012 at 7:17 pm

    I have decided to go with http://www.wordpressbackup.org/ It will back up database, all pictures, plug ins and is stored on Amazon. Amazon S3 provides a simple web services interface that can be used to store and retrieve any amount of data, at any time, from anywhere on the web. There is a minimal cost from Amazon.

    This makes me sleep better knowing I a restore option that has everything.

    Reply
  7. The Duo Dishes says

    January 31, 2012 at 6:54 pm

    Thanks for sharing this story. What you experienced is every blogger’s nightmare. So happy you had a happy ending. So happy this pie got you through the weekend!

    Reply
  8. Peter G | Souvlaki For The Soul says

    January 31, 2012 at 4:38 pm

    Firat off, another delightful pie Angela…I love buttermilk in cooking! As for backing up a blog, I use a plugin that backs up my blog at prescribed intervals and emails me the results. I haven’t used it yest but I know what it’s like to have technical blog issues. Glad everything returned!

    Reply
  9. amy @ fearless homemaker says

    January 31, 2012 at 4:09 pm

    i’m sooo glad you were able to get all of your blog restored – thank goodness! as you know, i really have no idea how my blog is backed up, which i’m not proud to admit. tweeting with you the other day inspired me to start researching backup methods, + i’m trying to determine which’ll be the best for me. let me know what works best for you + what you recommend!

    oh, + this pie looks divine. that goes without saying. =)

    Reply
  10. bellini says

    January 31, 2012 at 8:31 am

    With Blogger I somehow set it up some time ago that each post will go into my hotmail account. Each time I post I assume all of this information is saved. I assume is the key word here.

    Reply
  11. dani h says

    January 30, 2012 at 11:23 pm

    5 stars
    I didn’t realize there’s a WordPress plugin to back up my blog ~ definitely going to look into that. I have been exporting my blog {on the dashboard under ‘Tools’} which says “All content This will contain all of your posts, pages, comments, custom fields, terms, navigation menus and custom posts.” which I take to mean that it includes photographs. It downloads to my computer and is then included in my laptop backups {three separate backups~ to the hard drive, a dvd and online.}

    Pie is my favorite food ~ isn’t it at the top of the food pyramid? This pie sounds divine and I am definitely going to make it soon!

    Good luck with your blog security!

    Reply
    • Joan Nova says

      January 31, 2012 at 5:04 pm

      That’s what I’ve been doing too, I don’t understand why something more is needed…but if wp is offering a plug-in, that must indicate that it’s not sufficient.

      Reply
  12. Lorraine @ Not Quite Nigella says

    January 30, 2012 at 10:27 pm

    Oh you poor thing Angela! And it is catastrophic when your blog goes down isn’t it. And I’m glad that you said that it takes on human qualities because I feel like it is one for me and people don’t understand how upset you can be when it is possibly gone.

    BTW gorgeous pie! I must make this! 😀

    Reply
  13. Barbara | Creative Culinary says

    January 30, 2012 at 1:45 pm

    The first step is to backup your data online and that is simply accomplished using a WordPress plugin as I mentioned to you. If you want all of your data backed up, not just for the blog but everything, I use Carbonite. It’s constantly backing up everything on my desktop; in the event of a computer failure I would not lose years of photos either. I used to backup on a 2nd hard drive…but hard drives fail and this stuff is too important to lose. As you almost found out!

    Reply
  14. angela says

    January 30, 2012 at 11:13 am

    Simone, the best thing I’ve seen so far does have a monthly fee, but may be worth it. I’ll keep everyone posted.

    Reply
  15. Simone says

    January 30, 2012 at 10:38 am

    Oo, it must be a coincidence as I was having the same thoughts today; I should really be spending more time in backing up my blog. I do it once in a while but certainly not in any sufficient way or in any regular way either so if all would fall to pieces, I think I would fall to pieces too. Would be really interested in hearing how you’re gonna do your backups Angela! The options I have been looking at today were fairly expensive but fully automated every time I change something. Not sure if that is the way to go but I do think it would be worth the few dollars a month…

    Reply
  16. Rosa says

    January 30, 2012 at 9:08 am

    I regularly back up my entire blog. Anyway, I’m looking forward to reading y^what you have to have to share with us on that subject…

    What a wonderful pie! So delicious sounding and looking.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. 50 Gourmet Thanksgiving Recipes, from Soup to Nuts - Spinach Tiger says:
    November 18, 2017 at 7:59 am

    […] Pear Buttermilk Pie […]

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  2. Old Fashioned Coconut Cake with Buttercream Frosting - Spinach Tiger says:
    November 28, 2016 at 7:30 pm

    […] Vanilla Pear Buttermilk Pie […]

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  3. Giving Thanks with Gourmet Thanksgiving Recipes - Spinach Tiger says:
    November 23, 2016 at 1:37 pm

    […] Pear Buttermilk Pie […]

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  4. Whiskey Buttermilk Pie with Blackberry Compote says:
    June 16, 2013 at 4:23 pm

    […] but anything buttermilk gets my attention. Last year I made a vanilla buttermilk tart with pears here, but this had to be special and more appropriate for Spring. Making the pie into individual tarts […]

    Reply

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#grainfreetacos #grainfreetortillas #paleotortillias
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How warped time is now. Three days ago, bombing in Nashville. FBI says solved. Life goes on. Power restored. Went to my usual Monday morning workout. HOWEVER, my brain and heart can’t catch up this fast. Taking a day to chill, process, and look at the big fat year ahead. Bakery owner, full-time food blogger. Thinking about what new doors to open, what doors I should shut. I’ll leave you with this. 2020 started off amazing! I scheduled my first bakery classes and was so gleeful to be able to make one of my dreams come true. In March they all had to be cancelled. The bakery grew during the lockdown! The blog took a major hit in ad dollars due to pandemic. The blog grew substantially in 4th quarter. The blog broke all $ records this month. The bakery closed for three weeks substantial exposure to Covid (taking care of those infected) I never got it! 34 year old sister in law (ex) died suddenly of pancreatic cancer six weeks after diagnosis in July. Her father died five months later. My step mother’s duties increased a bit due to this. She inherited $10,000 from a separate source. So like everyone else, its been up and down and up and down and I didn’t even mention politics, riots, etc. WOW! However, unlike most people, I’m going to call this the best year of my life and marriage. WHY? I started a prayer call in March, praying 4 to 5 days weekly. It has changed my life, my husband’s life and those who come to pray. It has meant EVERYTHING!  By the way this is a cake I never wrote about. Blackberry w lemon mascarpone. What is the ONE GREAT THING of 2020 you experienced?
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#cakesofinstagram #celebrate #spinachtiger #huffposttaste #foodpost #feedfeed.baking #bakedfromscratch #foodblogeats #foodblogger #lemonfrosting #mascarpone #dessertsofinstagram #buzzfeedfood #blackberries #nakedcake
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Can food make you feel better? Sometimes. But it’s been a rough two days. Remember when I said on Christmas Eve, “may tomorrow be as nice as this day: That didn’t age well. What a time! Great little Christmas morning and then I looked at my phone. A BOMB exploded in downtown Nashville. 😡😢Even though I live miles away, our cell service is still not working. We lost internet and TV as did thousands in five states.  Doug ran to Comcast the next morning to get us a temporary account. The scary thing aside from a BOMB, is how vulnerable we are with no cell service or internet (AT & T) as it was all housed in one building with no back up plan. Did you know our infrastructure is this vulnerable? Many of us still can’t call 911 if we needed to. 🙁We are grateful no residents were harmed from the bomb. We still don’t know the “who” in the remains. We don’t know what to believe. 🤷🏻‍♀️I highly recommend watching the Netflix show, Manhunt Deadly Games (about Richard Jewell (falsely accused) and Eric Rudolph (the actual Centennial Park Bomber). Great insight into serial bombers, lone wolfs, and the FBI. 🙏🏻 for not just Nashville but for America.
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#buzzfeedfood #nashvillebomb #nashvilleexplosion #Manhunt #sweetpotatoes #runnyeggs #brunch #breakfast #spinchtiger #foodphoto #castironpan #lodge #eggs #paleobreakfastideas
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Merry Christmas. 🎄In spite of all the bad that came with 2020, today was a good day. I found out my wonderful step mother unexpectedly inherited a nice sum of money which she needs badly and that made my heart sing. ❤️ I’m so thrilled when other people get good things they deserve. I was also thrilled with my two sour dough creations we had tonight👩🏻‍🍳. I am still baking from  Emilie Raffa’s Sourdough Made Simple book, and had to try the spinach dip stuffed braided loaf and the camembert wreath. 😋😋Both were HUGE hits, easy directions to follow and came out perfectly.  We had charcuterie, crab cakes, arugula salad and these breads. I think I may not eat again until next year. By the way those cute keto sugar cookies a few posts back were frozen and then brought out for today. Everyone loved them. I think they are even better after being frozen. 
May tomorrow be as nice as today! We all need a good day.
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#sourdough #stuffedsourdough #sourdoughwreath #spinachdip #camembert #appetizers #christmasfood #sourdoughbread #buzzfeedfood #huffpposttaste #feedfeed.baking #sourdouglove #bakedfromscratch #spinachtiger
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Make a true Christmas flavored slab pie with cinnamon, vanilla, cardamom, nutmeg, orange, and cranberries. I was inspired to use these flavors watching the Great British Baking Show. I hope one day I get to England. It was supposed to be this year and we all know how that didn’t happen. Prayers and cheer to everyone here. May 2021 get us back to what we used to know. People, travel, breaking bread or eating slab pie together.
 #linkinprofile https://spinachtiger.com/apple-cranberry-slab-pie/
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#applepie #slabpie #Christmaspie #christmasdessert #pastry #bakedfromscratch #huffposttaste #apples #cranberries #cardamom #cinnamon #thebakefeed #feedfeed.baking #spinachtiger #christmasdessert #foodblogger #foodblogeats #nashivllefoodblogger #pierecipe #piesofinstagram
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One in a life time Christmas Star. I was lucky enough to get out in the country to see it most clearly. #nofilter 
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 #christmasstar. #jupitersaturnconjunction #jupiter #saturn #bethlehemstar
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Chocolate w peppermint buttercream! A keto bakery fave. My Christmas shopping is done! How about you! (Although it’s a light year. ) Swerve sent me a present and included were these sugar free sprinkles. #linkinprofile https://spinachtiger.com/keto-peppermint-frosting-with-keto-chocolate-cupcakes/
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#chocolatemint #peppermintbutttercream #lowcarbbaking #grainfreebaking #paleocake #glutenfreebaking #keto hristmasdessert #foodphoto #spinachtiger #buzzfeedfood #huffposttaste #ketoblogger #ketocupcakes #thefeedfeed.glutenfree #thekitchn #foodblogger #almondflourrecipe #thebakefeed #chocolatelover #swerve
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