Pies and cranberries, anyone?

Somehow it seems apropos to start this the day after Thanksgiving, a day of grand feasting.  I can't think of another day that commands culinary excess and grand scale cooking than this.  Ultimately, I drew a fairly simple assignment for the potluck affair, pies and cranberries.  Two types of each, because one isn't enough.  The cranberries were of the cooked and uncooked variety, and I must say, the uncooked dish rocked, as it contained a somewhat more than modest dose of apple brandy.  Yum!
As for the pies, the apple-cranberry crumble was fine, but the buttermilk pie is the real winner here.

It is a very simple pie, and while many assume that buttermilk means butter+milk, it really is a light pie, with lemony flavors.   It was adapted from a recipe I found on Smitten Kitchen.
Without further ado, I give you the recipe:

 Buttermilk Pie

1 pie crust for a 9" pie, pre-baked at 350 degrees for 15 minutes

6T butter, at room temperature

1 c. sugar

2 eggs, separated

3T flour

1 T lemon juice

1/4 t nutmeg

1/4 t salt

1 c. buttermilk, at room temperature

Keep the oven at 350 after pre-baking the crust.  

Cream butter and sugar, add egg yolks.  Sprinkle in the flour, then lemon juice, nutmeg and salt. 

Gently pour in the buttermilk. 

In a separate bowl, beat the egg whites to soft peaks, fold into the yolk mixture.  Pour into the pie shell.

Bake for 40-50 minutes, it should be lightly browned and slightly jiggly in the center.  Serve at room temperature.