Instructions: Roll out pie crust and fit into a 9-inch pie pan. Trim edges and crimp or flute decoratively. Coat inside of crust with a thin layer of milk.

In a mixing bowl, beat together buttermilk (or other type milk) and eggs. Beat in flour, sugar and spice.

Pour fruit into crust. Top with milk mixture. Bake pie on bottom shelf of a preheated 425F oven for 15 minutes, then reduce heat to 350F and bake an additional 35 to 40 minutes, or until crust is golden. Remove pie from oven and cool completely on a wire rack. Refrigerate until ready to serve.

NOTES : Heres an easy variation on fruit pie. Using low-fat or skim- milk buttermilk will give you a lower-fat pie, while sweet milk or cream will result in a richer pie. This type of fruit pie really doesnt need any extra embellishment, such as whipped cream or ice cream; but nevertheless, we invite you to gild the lily in any way you see fit.

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