- 2 large eggs
- 1 1/3 cups sugar
- 1 tbspn flour
- 1 1/3 cups buttermilk
- 1/3 cup melted butter
- 1 tspn vanilla
- Pinch of salt
- 1 9-inch unbaked pie shell
1. With a wooden spoon, mix together the eggs, sugar, and flour. Mix in the buttermilk, then blend in the melted butter thoroughly. Stir in vanilla and salt.
2. Pour filling into the unbaked pie shell, and bake in a moderate oven (350 degrees) for 10 minutes. Reduce heat to low (300 degrees) and continue baking pie for 40 to 45 minutes or until it is puffy and golden (but not brown). If you nudge the pie pan, the filing should quiver slightly in the center.
3. Remove pie from oven and cool to room temperature before serving. The filling will fall somewhat, but that is as it should be.
"This tart, smooth, ivory-hued pie dates to the days when women churned their own butter and as a result, had plenty of buttermilk on hand."
More "Lost" Buttermilk RecipesEnglish Clove Buttermilk Cake (1976)
Williamsburg Banana Buttermilk Cake (1850)
(Origin - "The Grass Roots Cookbook" by Jean Anderson, published by New York Times Books, 1977.)
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