Early American Buttermilk Pie

• 9-inch pie crust
• 1 c. granulated sugar
• 1/4 c. all-purpose flour (preferably unbleached)
• 1/2 tsp. salt
• 1/8 tsp. freshly grated nutmeg
• 4 eggs, lightly beaten
• 2 c. buttermilk
• 1 tsp. vanilla extract

1. Partially bake pie crust.
2. Cool the crust 15 minutes before filling.
3. In a large bowl, stir the sugar, flour, salt and nutmeg together.
4. Using a wire whisk or wooden spoon, blend in the eggs. Add the buttermilk and vanilla; beat until smooth.
5. Pour into the cooled pie crust.
6. Cover the rim of the pastry with aluminum foil strips to prevent overbrowning.
7. Bake in a preheated 350u0b0 oven until a knife inserted into the center comes out barely clean, about 45 to 55 minutes.
8. Transfer to a wire rack and cool to room temperature.
9. Serves 6 to 8.

pie crust, sugar, allpurpose flour, salt, freshly grated nutmeg, eggs, buttermilk, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838177 (may not work)