8 Tbsp. butter
2 c. sugar
3 Tbsp. flour
3 eggs beaten
1 c. buttermilk
1 tsp. vanilla
1 unbaked 9" pie shell
This is an old-fashioned pie that my dad remembers his grandmother baking - she called it "Skin Pie" because the custard gets a little carmelized layer on top. It's essentially a custard pie, creamy and silky with just a little hint of tartness from the buttermilk. This pie was featured at the 2009 VWR International Potluck Christmas Luncheon.
If you don't have buttermilk, do this: Place 2 Tbsp. vinegar in the bottom of a 1 cup measure. Fill the rest of the measure with milk. Set aside about 5 minutes. The vinegar will "clabber" the milk - it will look thicker and a little gloppy.
You will need:
An unbaked pie shell.
Preheat oven to 350° F.
Place pie shell into pie plate, if necessary. (Some prepared pie shells you can buy at the grocery store come already in a foil pie pan.) If you want to make your own pie dough, here's a pie crust recipe
In a large bowl, cream butter, sugar. Beat in flour, eggs.
Stir in buttermilk, vanilla, and nutmeg. Pour into pie shell.
Bake in preheated 350° for 45-50 min or until custard sets. (Jiggle the pan a little bit - if the center of the pie ripples like liquid would, it's not done yet.) Cool before serving.