We met Gerry Jones at a fish fry on a mountainside in North Carolina, where we were visiting friends. Gerry's specialty is pie, all kinds of pie. Having run out of pie plates, she made a double-crust apple pie in a shallow casserole dish. In addition to the apple, she brought blueberry pie to the fish fry, and, of course, buttermilk.

Gerry's Buttermilk Pie

Makes two 9” deep-dish pies

5 eggs
2 and 1/4 c white sugar
4 and 1/2 T white flour
1 stick butter or margarine, melted
1 c buttermilk
1 c chopped nuts

optional: 1 c chopped coconut

1.Beat the eggs until well mixed.
2. Add the other ingredients, combine well. 

Pour into two deep-dish 9” unbaked pie shells.

Bake at 350° until golden brown, about 45 minutes.

Do not overbake. Pie should be firm, should not jiggle when you gently shake the oven rack.

These freeze and keep well.