Buttermilk PIe

This recipe originally appeared in the William and Mary Cookbook. It indicates that an alumnus in Iowa created it because she was longing for the Lemon Buttermilk Pie from the Old Chickahominy House in Williamsburg. It's really delicious. Though  my mother likes it warm, the rest of us prefer it chilled, as its delicate sweetness is enhanced that way, and something neat happens to the texture of the top when it crystallizes in the cold. It rarely makes it long enough to get to the fridge, though. As the recipe tagline in the cookbook says, "Better make two!"

1/2 C. butter, softened
1 1/3 C sugar (original calls for 1 1/2 C.)
3 Tbsp. flour
3 eggs, well-beaten
1 C. buttermilk
2 tsp. fresh lemon juice (original calls for 1 tsp.)
1/2-1 tsp. freshly grated lemon rind, optional (good both ways)
1 tsp. vanilla
pinch of salt
freshly grated nutmeg, for topping (I usually omit this because I usually don't have it.)
1 unbaked 9-inch pie crust

NOTE: This recipe makes a regular-size pie. If you want to make a deep-dish pie, you need to make half again as much filling. It sets up fine even with 1 1/2 times the filling called for above.

1, Cream butter and sugar together.

2. Add remaining ingredients except nutmeg.

3. Mix well and pour into pie crust.

4. Sprinkle with nutmeg and bake at 375 degrees until pie is set and top is golden brown, usually 45-50 minutes. It can handle cooking longer at 350, and I've even cooked the deep-dish version for an hour at 375. It's pretty forgiving.