19 inchunbaked frozen or homemade deep dish pie crust
1 1/2cupgranulated sugar
1/4cupall purpose flour
1/4tspbaking soda
1/8tspsalt
1/4tspground nutmeg
4large eggs
4Tbspsalted buttermelted
1 1/4cupwhole buttermilk (not fat free)
1/4cupfresh lemon juice
1Tbspgrated lemon zest
1tsppure vanilla
Instructions
Preheat the oven to 375°F. Place the pie crust on a baking sheet.
In a medium mixing bowl, sift together the dry ingredients.
Add the wet ingredients, and mix with a hand mixer for 2 minutes until combined. Pour into the unbaked pie shell. Sprinkle the top lightly with additional nutmeg.
Bake for 15 minutes at 375°F, then lower the oven temperature to 325°F. Continue to bake for another 30-40 minutes or until the center is set when gently shaken and the top is golden. Check the edges halfway through baking and cover the crust with aluminum foil to prevent over browning, if needed.
Chill for at least 6 hours or overnight thoroughly before slicing.
Notes
If using a frozen pie crust it isn't necessary to thaw the crust prior to filling.
It's important to give the baked pie ample time to cool and set before slicing. It's best to cool the baked pie to room temperature then chill in the refrigerator for at least 6 hours or overnight before serving.