Apple-Buttermilk Pie

Apple-Buttermilk Pie

2 medium Granny Smith apples
3 eggs
1-1/2 cups sugar, divided
1 cup buttermilk
1/3 cup margarine or butter, melted
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon, divided
2 teaspoons vanilla extract
2 teaspoons ground nutmeg, divided
1 (9-inch) unbaked pie shell

Preheat oven to 350. Peel and core apples; cut into small chunks.
Place apples in bowl; cover with cold water and set aside.

Beat eggs briefly at low speed of electric mixer until mixed. Add all but 1 teaspoon sugar, buttermilk, margarine, flour, 2 teaspoons
cinnamon, vanilla and 1-1/2 teaspoons nutmeg; mix at low speed until well blended. Drain apples thoroughly and place in unbaked pie shell.

Pour buttermilk mixture over apples. Combine remaining 1 teaspoon
sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg; sprinkle over top. Bake 50 to 60 minutes. Serve warm or at room temperature for the best flavor. Store in refrigerator