SOUTHERN PEACH BUTTERMILK PIE
1 (15-ounce) package pie crust
4 to 5 peaches, peeled (divided use)
1/4 cup butter, softened
1 1/2 cups plus 1/8 cup sugar (divided use)
3 tablespoons flour
1/2 cup buttermilk
1 teaspoon vanilla
Preheat oven to 400 F. Prepare pie crust according to package directions for a two-crust pie using a 9-inch pie plate; set aside.
Chop peaches to equal 1 cup; puree remaining peaches. Set aside.
Cream butter at high speed of an electric mixer; gradually adding 11/2 cups sugar, beating well. Add flour and beat until smooth. Add eggs, beat until blended. Add buttermilk, peach puree and vanilla; beat well.
Place chopped peaches on bottom of prepared pastry shell; pour buttermilk mixture over peaches. Cut remaining pie crust sheet into 3/4-inch wide strips and arrange in a lattice fashion over the filling. Trim edges, seal and flute. Sprinkle remaining 1/8 cup sugar over prepared pie.
Bake in preheated oven for 5 minutes. Reduce temperature to 350 F and continue to bake an additional 55 minutes or until set. Cool to room temperature; then chill.
Makes 8 servings.
PER SERVING: Calories 493 (38% fat), Fat 22 g (11 g sat), Cholesterol 101 mg, Sodium 318 mg, Fiber 1 g, Carbohydrates 73 g, Protein 6 g