1 Deep dish 9-inch pie shell
1 c Packed brown sugar
3 tb All-purpose flour
3 lg Eggs
1 lg Egg yolk
1 ts Vanilla
1 1/2 c Buttermilk
3 tb Unsalted butter; melted,
-cooled
Position rack in center of oven and preheat to 400. Thaw pie crust 10
minutes. Bake crust until pale golden, about 12 minutes. Transfer to rack
and cool. Reduce oven temperature to 350.
Blend brown sugar and flour in processor. Add egg, yolk and vanilla and
process until blended. Add buttermilk and melted butter and process just to
blend. Pour mixture into cooled crust.
Bake pie until filling puffs and is almost set but center still moves
slightly when pan is shaken, about 45 minutes. Cool pie on rack to room
temperature. Chill until cold, at least 2 hours and up to 1 day. Cut into
wedges and serve.
Yields
6 Servings
