Buttermilk Pie
From Capt, Hamp Cox
This is a good'un - I promise.
2 cups buttermilk
2 1/2 cups sugar
6 tablespoons flour
8 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 lb unsalted butter, melted and slightly cooled
2 nine-inch, deep dish pie shells
Combine susgar, 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.
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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.