Buttermilk Pie

[Teresa]

Even if you don't like buttermilk, you will like this..
It's a good'un - I promise.
Teresa



2 cups buttermilk
2 1/2 cups sugar
6 tablespoons flour
8 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 lb  butter, melted and slightly cooled
2 nine-inch, deep dish pie shells

Combine sugar, flour, beaten eggs, vanilla, buttermilk and melted butter in a bowl.

Mix until smooth.  Bake at 425 degrees for 15 minutes, then lower to 350 degrees for 40-50 minutes until pie rises.  Pie will settle when cool.  Store in fridge or freezer.  Serve at room temperature with whipped cream.

                                                 ++++++++++++++++++++++++++++

According to the info I have, this recipe was brought to the States in the 1820s by Chef Justin Bishop's Austrian great-great-great-grandmother, Elizabeth Stutz.