INGREDIENTS
2 9-inch pie crusts, unbaked
6 tablespoons all-purpose flour
4 cups granulated sugar
2 cups buttermilk
1 cup (2 sticks) unsalted butter, softened
6 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
ground or fresh grated nutmeg, as needed
PREPARATION
Preheat oven to 350°F and set aside a 10×15-inch rimmed baking sheet (a jelly roll sheet).
If using remade pie crusts, remove from pouches and let soften according to package directions. On a lightly floured surface, stack pie crusts on top of each other and roll out into a large rectangle, about 12×17-inches.
Move crust into baking sheet and press into corners and up sides. Fold extra crust even with top edge of pan and flute edges or flatten with the tines of a fork. Set aside.
In a large bowl, beat together butter and sugar with an electric mixer on medium until light and fluffy. Add the flour and eggs and mix to combine.
Add the buttermilk, salt, and vanilla, and mix until thoroughly incorporated. Pour into pie crust and dust top evenly with nutmeg. You might have excess filling; just fill up to top edge of baking sheet. Bake until center is set and top is browned, about 35-40 minutes. Pie will be slightly jiggly but will firm up as it cools. Let cool completely (at least 1 hour) before slicing and serving. Enjoy!
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