Easy As

Pie

Of course

In the summer, when the tomatoes are really great, we make tomato pie, that wonderful concoction of layered tomatoes, green onions, basil, salt and pepper all baked under a mixture of cheese and mayonnaise.

We always buy two deep dish pie shells. Ain’t nothing wrong with store bought pie shells

We always say we’re going to use the other pie shell. We never do. Instead, we throw it in the back of the freezer where it burns and desiccates into a cracked mess

Instead of that waste, I am prone to make a dessert pie to go with the tomato pie

And, what is easy as pie?

Buttermilk Pie

Specifically that from one lady named Sibyl

I have a splattered sheet entitled “Sibyl’s Buttermilk Pie – Junior League of Jackson, Miss”

It’s really the easiest pie in the world

Most of time, I have the ingredients on hand

Yes, I still buy buttermilk

It’s a great summer dessert

Especially on a Sunday afternoon

And so damned easy

Sibyl’s Buttermilk pie

1 9 inch deep dish unbaked pie shell

1/2 cup butter, softened to room temperature

2 cups sugar

3 tablespoons flour

3 eggs

1 cup buttermilk

1 tsp vanilla

Dash ground nutmeg or mace

Cream butter and sugar with mixer until light and fluffy. Add flour and mix well. Add eggs one at a time and mix well after each addition. Stir in buttermilk, vanilla, and nutmeg. Mix well. Pour into pie shell and bake 350 for 45 -50 mins. May need to shield the crust after 30 minutes or so.

Let cool completely before serving

If you want to gild the lily, you can add whipped cream or some such when serving. I never do

With thanks to dear Sibyl from Jackson.