RASPBERRY BUTTERMILK PIE

1 unbaked deep-dish 9-inch pie crust
3 eggs, room temperature
2 tbsp all-purpose flour
1 cup buttermilk
3/4 cup + 2 tbsp sugar
1/4 cup butter, melted
1/4 cup honey
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups fresh raspberries (does not work well with frozen berries)

Preheat oven to 425 degrees.
Bake crust for 5 minutes, prick any puffed up area with a fork to release air; set aside.

Reduce over temperature to 350 degrees.

In a large bowl beat eggs and flour until blended. Add the buttermilk, sugar, butter, honey,
vanilla extract and salt; beat until sugar is dissolved.

Gently stir the raspberries into the buttermilk mixture and pour into the crust.

Bake at 350 degrees 50 minutes or until knife inserted near the center comes out clean. After 30 minutes if crust edges are getting to brown, cover edges with foil strips or use a pie crust shield to prevent over browning.

Allow pie to stand for 30 minutes before cutting to serve.
 

 This is a file photo of a similar recipe.