CRANBERRY CHESS PIE

This is not a vintage recipe, as far as I know. I have only had it a few years but Chess Pie is an old-time favorite. This is a recipe I picked up in Ft Worth, Texas.

6 tbsp unsalted butter, room temperature
1 cup sugar
2 eggs, separated
3 tbsp all-purpose flour
1 tbsp fresh lemon juice
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1 cup buttermilk, room temperature
1 very lightly baked 9-inch pie shell
1 cup fresh or frozen cranberries, some chopped in half

Preheat oven to 350 degrees.

Combine the butter and sugar until smooth. Add the egg yolks and mix to combine.

Add the flour, lemon juice, nutmeg and salt and mix to combine.

While the mixer is running, slowly add the buttermilk.

Whip the egg whites until soft peaks form and gently fold into the buttermilk mixture, only until combined. Pour into the pie shell.

Gently drop cranberries on the top, evenly covering the top of the pie.

Bake at 350 degrees 45 to 50 minutes until pie is lightly browned.

Cool before cutting. Serve at room temperature.