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   Grandma’s Holiday Pie

5 eggs
1/2 cup flour, sifted
1-1/2 cups sugar
2 cups buttermilk
1 cup butter, melted
1/2 tsp. vanilla extract
1/2 tsp. almond extract
Zest of one lemon
1 cup Wisconsin Mascarpone cheese
2 unbaked pie shells (9-in.) or 16 unbaked tart shells (4-in.)
1 pinch nutmeg
1 cup whipping cream
1 Tbsp. sugar

Preheat oven to 350°F. Beat eggs in large bowl; add flour and sugar. In separate bowl, combine buttermilk, melted butter, vanilla extract, almond extract, lemon zest, and Mascarpone cheese. Add to the egg mixture, beating until smooth. Pour into pie shells; sprinkle tops lightly with nutmeg. Bake for 20 min. Reduce heat to 325°F. Loosely tent pies with foil. Bake for 20 min. more, or until surface is golden brown and center is set. Whip cream to soft peaks; stir in sugar; whip to stiff peaks. Serve atop pie slices. Makes two 9-in. pies or sixteen 4-in. tarts.

 


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