Buttermilk Pie

8 ounces gingersnap cookies6 tablespoons butter, melted1 egg, separated into white and yolk3 whole eggs2 tablespoons all-purpose flour#8531; cup sugar#189; teaspoon salt2 cups buttermilk, warmed1 teaspoon vanilla extractZest of 1 orange#188; teaspoon nutmegHeat the oven to 375 degrees.In a food processor, grind the gingersnap cookies to fine crumbs. You should have about 1#189; cups. With the processor running, add the melted butter and process until well mixed.Press the crumb mixture into a deep 9-inch pie plate, making sure to go up the sides.In a small bowl, beat the egg white until frothy. Using a pastry brush, paint the crust all over with the egg white. Bake 10 minutes, or until the crust feels firm to the touch and is slightly golden around the edges.Meanwhile, in a medium bowl, whisk together the remaining egg yolk, the 3 whole eggs, the flour, sugar and salt. Whisk in the warmed buttermilk, vanilla and orange zest. Pour into the baked pie crust. Sprinkle the top with nutmeg.Reduce oven temperature to 350 degrees and bake 35-45 minutes, or until the custard is set and only the middle jiggles slightly when shaken. Let cool on a wire rack. Leftover pie should be refrigerated.Serves eight.@Recipe nutrition:Nutrition values per serving: 291 calories, 16 g fat (8 g saturated), 31 g carbohydrates, 0 fiber, 7 g protein, 115 mg cholesterol, 325 mg sodium.Alison Ladman