My assignment for Thanksgiving is pies. Aside from the traditional Pumpkin and Apple, I like to throw in one that's unexpected. So I am holding pie try-outs over here; I'll do one pie a week until Thanksgiving (Hello calories! 'Tis the season, right?). This was my first contestant.
I saw the recipe in Better Homes and Gardens a few years ago. Never made or tasted anything like it... but we weren't disappointed.
1 recipe of your favorite pie crust, or store-bought 1/2 cup butter 1 cup sugar 3 tablespoons all-purpose flour 3 eggs 1 cup buttermilk 1 teaspoon pure vanilla extract
Heat oven to 450 degrees. Line a pie plate with the pastry. Line the pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more, or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees.
In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In a mixing bowl, beat eggs with an electric mixer on medium speed just until fluffy, about 1 minute. Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into crust.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes, or until center is set when gently shaken.
Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.