Gluten free, dairy free buttermilk pie

[killing_rose]

So, only one member of my household had any idea what a buttermilk pie might be when I was playing with recipes this weekend.

All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."

First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.

Second was making a gluten free pie crust.

Third was making certain I knew how to get around the bit of flour used in the recipe itself.

So.

I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.

This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.

Ingredients
1 1/2 cups granulated sugar
1 tablespoon flour (I used Domata gluten free all purpose flour)
1 tablespoon grated lemon zest
4 large eggs, room temp
1 cup buttermilk, room temp (1 cup Silk almond milk, unsweetened and a tablespoon of lemon juice)
1 stick butter, melted (I used half a cup of soy-free earth balance)
~1 teaspoon of nutmeg
~1 teaspoon of cinnamon
1 unbaked 10-inch basic pie crust shell (again, see above)

Directions

Preheat the oven to 350 degrees F.

Let the almond milk come up to room temp. About 5 minutes before you need to add it to the mixing bowl, put 1 tablespoon lemon juice (or vinegar; I went with lemon, given that this version of this pie was going to be more citrusy) in a container and add the milk; stir so that it sours the milk fairly evenly. Let it sit for 5 minutes.

In a large mixing bowl (I used my KitchenAid stand mixer), add each egg separately and whisk well.

Add the sugar until well mixed, then add the flour and lemon zest.

Slowly whisk in the buttermilk and add the melted butter to the last half a cup of buttermilk or so. (I didn't want the warm butter to cook the eggs.)

Pour the buttermilk mixture into the pie shell; add a nice layer of sugar on top, as it'll give the pie an almost brulee appearance and taste. Bake until the top is lightly browned and the center sets, about 25 minutes. (Mine took about 32 minutes.)

Remove from the oven and cool to room temperature. Slice the pie into individual servings.