Buttermilk Pie With Crunchy Top From Chowhound

• 1 1/2 cup Sugar
• 1 batches Pie Crust
• 1 stick Butter, melted (saled or unsaled)
• 1 teaspoon Lemon Juice
• 2 ear Eggs, Large
• 3 slightly heaping tablespoons All Purpose Flour
• 1 cup Whole Buttermilk
• 2 teaspoons Vanilla Extract

1. 1. Preheat oven to 350F
2. 2. Beat the eggs until well mixed, about a minute.
3. 3. Add the sugar and flour and beat at medium speed until well combined.
4. 4. Add butter and buttermilk to sugar mixture and mix on high for 2 minutes.
5. 5. Add lemon juice and vanilla and beat until mixed.
6. 6. Pour into pie crust.
7. Bake until the top is golden brown, 55 mins to 1 hour.
8. Remove pie from oven. It'll be a bit more jiggly than most pies, but let sit at room temp for about an hour and it will firm up. (Don't put in the refrigerator before letting it sit the hour or it won't firm up.)

sugar, pie crust, butter, lemon juice, eggs, flour, buttermilk, vanilla

Taken from www.epicurious.com/recipes/member/views/buttermilk-pie-with-crunchy-top-from-chowhound-56e60c98966ce073171a1021 (may not work)