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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit. Ingredients:
pastry for single-crust pie (9 inches) |
1 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups buttermilk |
4 eggs |
1/4 cup butter, melted |
1/3 cup lemon juice |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
Directions:
1. Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt.
2. In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
3. Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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