This recipe makes two 9 inch pies. As the tradition goes, it was always warned to never divide the recipe and make just one pie, it doesn’t taste the same. So, for the sake of tradition, I follow the recipe as close as follows.
3-3/4 cups regular sugar
½ cup flour –mix together well with the sugar
1 teaspoon salt
7 whole large eggs
2 sticks of butter – melted
1 cup Buttermilk
2 teaspoons vanilla
Mix the ingredients together well with hand mixer. Pour into two unbaked 9” pie shells. Bake at 350 degrees for 30 to 45 minutes.
TIPS ….Please read these. Over the years I have learned many ways to get this to be better and more like my mother’s….
#1) Most important thing I’ve learned is to bake one pie at a time and to put the oven rack where it sits 1/2 from the bottom of the oven.
#2) If the top of the pie begins to brown long before you think it should (and this can happen also with the rim of the pie crust….take a piece of aluminum foil that in size will cover the pie and gently lay that on top but keep baking. Just sit it gently on top. The aluminum foil reflects the heat off the top, but still allows the pie to bake. As the time gets closer to when you know the pie has set, remove the foil and brown it to the perfect color.
#3) The original recipe called for 6 eggs. After many, many attempts and researching and trying many different recipes, I added the extra egg and have found it to be perfect.
#4) You may certainly pre-bake your pie crust.