My friend Susanna gave me this recipe years ago and it has become a Thanksgiving tradition. The Thanksgiving feast wouldn't be complete without this pie and my mom's famous pumpkin pie.
Pie Crust (this is my mama's recipe)
3 cups all-purpose flour
1 1/4 teaspoons salt
1 1/2 cups shorteining
1 large egg, beaten
1 tablespoon vinegar
4 tablespoons ice cold water
In a food processor mix together the flour and salt. Drop shortening into flour in small spoonfuls. Pulse food processor 4 to 5 times. The mixture should look very coarse and crumbly. Pour the flour shortening mixture into a large bowl.
In a small bowl combine egg, vinegar and water and mix well. Pour over flour mixture and mix gently with a fork or wooden spoon just until dough comes together and ingredients are incorporated.
Divide dough in half and wrap in plastic wrap and form into discs. Let dough chill refrigerator for 30 minutes.
When ready to use, with a rolling pin, roll pie dough out on a floured surface starting in the middle and working your way out. Roll dough a 1/2" larger in diameter than your pie pan. Place pie dough in pie pan and finish edges.
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 cup buttermilk
1 cup butter, melted
2 teaspoons vanilla
1 teaspoon butter extract
In a large bowl combine the eggs and sugar and beat until well combined. Add the buttermilk and mix. Next add the melted butter, flour, salt, vanilla and butter extract. Mix until ingredients are well combined and smooth.
Preheat oven to 350 degrees F. Pour into two 9" unbaked pie shells and bake for 60 minutes or until custard is set (mine will still be slightly jiggly in the center and will continue to set as the pie cools). I usually tent foil over my pie after about 40 minutes of baking so that the pie crust and the top of the pie doesn't get too dark. Let cool to room temperature before serving. Serve with raspberry sauce and freshly whipped cream.