Lemon Buttermilk Pie

Lemon Buttermilk Pie 1 unbaked homemade or frozen [9] inch deep dish pie shell 1 1/2 cup granulated sugar 1/4 cup all purpose flour 1/4 tsp baking soda 1/8 tsp salt 1/4 tsp ground nutmeg 4 large eggs 4 Tbsp butter melted 1 1/4 cup whole buttermilk 1/4 cup lemon juice 1 Tbsp grated lemon zest 1 tsp pure vanilla Preheat the oven to 375°F. Place the pie shell 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 with additional nutmeg. Bake for 15 minutes at 375°F, then lower the oven temperature to 325°F. Continue to bake for anther 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 thoroughly before cutting. Notes If using a frozen pie crust it isn't necessary to thaw the crust prior to filling.