Buttermilk Pie

This Thanksgiving I was blessed once again to have my parents cook. I did contribute a very very small part and made two pies. One of the pies was a pecan pie, and the other was this buttermilk pie. Someone (I am so sorry I have forgotten who) gave us a pie book with a pie plate when we were first married. I go through my recipe books often donating the ones I don't use and this book, American Pie by Theresa Kennedy, always makes the cuts. There are some unusual pie recipes in the book. It appeals to my Frankenfood side. I still haven't made all the pies yet. This Thanksgiving, I tried two new recipes. I had the ingredients, and buttermilk pie sounded so interesting.

Buttermilk Pie

1 pie crust*
2 cups buttermilk
3 tablespoons all-purpose flour
3 tablespoons lightly salted butter, melted
2/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp ground nutmeg

1. Ease crust into 9-inch pie pan; trim the overhang to 1 inch and flute the edges.
2. Preheat the oven to 425 degrees F
3. In a large mixing bowl, combine the buttermilk, flour, and melted butter and beat until the flour is completely blended. Add sugar and continue beating.
4. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend.
5. Pour the filling into the crust and sprinkle it with nutmeg. Bake for 10 minutes.
6. Reduce the oven temperature to 350 degrees F and bake for an additional 20 to 25 minutes**or until the filling is set. Serve warm or chilled.

The book says "An old fashioned recipe that might seem unusual to pie eaters today. The custard filling is tangy and sweet, reminiscent of pies made with cream cheese." It was interesting. It had almost lemony in flavor, but it was still distinctly buttermilk. It was eaten and well received.


*I buy a pie crust. Gasp! There is a recipe in the book for crusts. It currently does not fit into my slacker lifestyle.
** This pie is pretty fast to make which fits into my slacker lifestyle.