Buttermilk Pie

Recipe makes 86-8 servings (1 pie)

Whatcha Need:

• 1 frozen 9-inch pie crust, thawed, unbaked
• 1 scant cup all-purpose flour
• 3/4 cup (12 Tablespoons) unsalted butter, melted
• 1 cup low-fat buttermilk
• 1 cup granulated sugar
• 2 Tablespoons vanilla extract
• 2 large eggs

Whatcha Do:

1. Preheat oven to 350ºF. Sit pie crust on a rimmed sheet pan.

2. Break eggs in a bowl with melted butter; add sugar, then sift flour over the sugar and beat well. Then add vanilla and buttermilk. Pour into unbaked pie crust.

3. Bake at 350 degrees for 50 - 60 minutes, or until pie is set and a toothpick inserted in the middle come out clean, Top should be a lovely brown.

4. Cool ro room temperature, about 30 minutes, before cutting. Serve with a dollop of whipped cream.

This vintage recipe (“an Old Virginia Specialty”) is compliments of Mrs Carl Smith, Canyon, Texas from a Panhandle community cookbook.