Autumn Spiced Buttermilk Pie

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We love our buttermilk custard pies here in the South.  The ingredients that each recipe calls for are similar, but, oftentimes they'll vary depending on the preference and sometimes even region, of each cook.  Generally speaking, traditional buttermilk pies may have a pinch of nutmeg or cornmeal in the filling, but, not every cook would add vanilla, lemon juice, or even cinnamon as I have for this Autumn variation.  Lemon juice and vanilla, are ingredients that have been added to  recipes by cooks throughout the years.  The cinnamon and nutmeg in the custard gives the flavor of my pie warm and spicy undertones and the smooth buttermilk custard filling is both tart and sweet.  The spices also give the top of the pie a beautiful brown color.   A piece of buttermilk pie is a taste of Southern tradition that's been handed down from one generation to the next.


You'll need:
1 9 inch deep dish pie crust, frozen or homemade
wet ingredients:
1 stick of butter, melted
1 cup of buttermilk [not low fat]
3 large eggs
1 tsp. white vinegar
1 tsp. pure vanilla
dry ingredients:
2 cups granulated sugar
3 Tbs. all purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg plus add'l for dusting the top
1/4 tsp. baking soda
1/4 tsp. salt

Preheat the oven to 350 degrees.  In a large mixing bowl, sift together the dry ingredients. Add the wet ingredients.  Beat with a hand mixer for 2 minutes or until well blended.


Pour into the unbaked pie shell.  If using a frozen pie shell, there's no need to thaw the pie shell first.  Place onto a cookie sheet to make it easier to move into the oven.


Sprinkle the top with additional nutmeg and place into the preheated oven.


Bake at 350 degrees for 1 hour to 1 hour 10 minutes, depending on your oven, of course.  Check the pie halfway through cooking and cover the edges if needed, to prevent over browning. The pie is done when the center is set when gently shaken.  Buttermilk pies, like all other custard pies, can crack in the middle, if you're too vigorous when shaking. [ask me how I know this☺]  If your pie cracks anyway, don't fret, a little freshly whipped cream piped into the middle will hide that imperfection beautifully!  Cool on a cooling rack to room temperature.  Chill completely in the refrigerator before cutting.  Overnight is ideal.  Yield: 6-8 slices