This pie is perfect for any occasion. It is so good and really easy to make. I grabbed this recipe from Joanna Gains Magnolia Table Volume 3 cookbook (I will link it below) and it is a winner. This year I'm going pie crazy and this pie is on the pie rotation for sure. I hope you like it as much as we did.
Ingredients
- 1 pie crust (recipe is linked below) or a store bought pie crust
- 8 tbsp (1 stick) unsalted butter, melted
- 1 1/4 cup sugar
- 1/2 cup whole-milk buttermilk
- 3 large eggs
- 3 tbsp all-purpose flour, plus more for dusting
- 1 tbsp fresh grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla
- 1 tsp kosher salt
Instructions
- Preheat Oven to 350°In a medium bowl, whisk together the melted butter and sugar until well incorporated. Add buttermilk, eggs, flour, lemon zest, lemon juice, vanilla, and salt and whisk throughly until mixture is smooth. Pour mixture into the prepared chilled pie shell.Bake until the pie has a slight jiggle in the center, 44-50 minutes, tenting with foil after 35 minutes if needed to prevent excess browning. The center of the pie might have a pooling of melted butter, but it will settle back into the pie as it cools. Let cool on wire rack for at least 1 hour.Store in an airtight container in the refrigerator, covered, for up to 5 days. Garnish with whipped cream and fresh berries.HAPPY EATING!!
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