Fresh berries and prepared jam make a sweet (but easy!) topping for this tangy and addictive pie.
1 ready-to-bake 9-inch refrigerated pie crust
3 large eggs
1 cup sugar
2 tbsp flour
1/2 cup melted butter
1 cup low-fat buttermilk
1 tsp vanilla extract
1 pint raspberries
1/4 cup raspberry jam
Preheat oven to 350°F. Roll out the pie crust. Line a 9-inch pie plate with dough. Crimp edges, if desired.
Zest and juice the lemon, reserving them separately. To a large bowl, add the eggs and whisk together. Stir in the sugar and flour. Pour in the melted butter and mix well. Add buttermilk, vanilla extract, reserved lemon juice, and half of reserved lemon zest. Stir to combine.
Pour filling into pie shell. Cover edges of pie crust with foil. Bake 50–60 min., until a toothpick inserted in center comes out clean. Remove foil from pie edges halfway through baking.
Meanwhile, add half the raspberries to a small bowl. Mash with a fork and stir in raspberry jam and remaining lemon zest.
Cool pie at least 30 min. before slicing. To serve, top with raspberry sauce and remaining 1 cup raspberries.