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Buttermilk pie

Buttermilk pie

1 unbaked pie shell

1 stick butter, softened

1 1//2 cups granulated sugar

3 tablespoons all-purpose flour

3 eggs, well-beaten

1 cup buttermilk

1 teaspoon lemon juice

1 teaspoon vanilla extract

dash of salt

grated nutmeg, to taste

Preheat oven to 350 degrees. Set out pie shell.

In a large mixing bowl, add softened butter and sugar; then cream well. Add flour, eggs, buttermilk, lemon juice, vanilla and salt. Mix well with electric beater.

Pour mixture into the unbaked pie shell. Sprinkle nutmeg lightly over the top. Bake for 60 minutes or until the top is golden brown. Refrigerate leftovers. (Note: Powell got this delicious recipe, which she has been making for 15 years, from Marcia Adam's cookbook. She says people who don't like buttermilk still like this pie. It's unusual — a custard with a lemon-nutmeg flavor.)

Yield: 6-8 servings.