BUTTERMILK PIE
4 T. flour
1-3/4 cups sugar
1/2 t. salt
1/2 c. butter, melted
3 eggs, beaten
1 cup buttermilk
1/2 t. vanilla
1/2 t. lemon extract
9-inch unbaked pie shell
cinnamon and nutmeg powders
Preheat oven to 350 degrees. Combine flour, sugar, and salt in a mixing bowl. Add melted butter and beaten eggs and stir with a whisk or fork until well blended. Stir in buttermilk, vanilla, and lemon extract and mix well. Pour into unbaked pie shell. Pour a little cinnamon in the palm of one hand and pinch a bit to sprinkle over pie; do the same with nutmeg.
Bake in center of 350 oven for 55-60 minutes or until filling is lightly set or browned.
Let cool for about 2 hours before serving. Refrigerate leftovers. It's best cold but my husband will tell you that he scarfs it down warm or cold!
If you triple the recipe, you can get 4 deep-dish pies. (Once I used plain yogurt instead of buttermilk and it turned out great.)
