Buttermilk Pie

 cooling in the afternoon sunlight:

immediately out of the oven, butter bubbles on the edge of the pie tin:
This recipe is adapted from “Martha Stewart’s Pies and Tarts,” page 181.
Blind bake your favorite 8 1/2″ pie crust.
To make the pie filling:
1 1/4 c. granulated sugar
3 T flour
4 eggs, slightly beaten
1/2 c butter, melted
1 c buttermilk
zest of 1 lemon
1 T fresh lemon juice
1 t vanilla
dash of freshly grated nutmeg
Mix well and pour into baked pie shell.  
Bake 15 minutes at 425 degrees.
Lower oven temperature to 350 degrees, and bake an additional 35-40 minutes, until pie filling is set.
Let cool and cut.
I enjoyed the slight hint of lemon in my slice(s) of buttermilk pie.


FINALLY!  A macaron that looks like a macaron.  Of course, I photographed (iPhone quick shot) the best one of the batch.  Several were not pretty, but some were.  
I followed the instructions found here.  Thanks to Daydreamer Desserts.
I’ll continue the quest.