This traditional recipe for a beautifully tangy, custard-like pie comes from the family of contestant Marker Lovell's wife in Winston-Salem, N.C. For a flakier pie crust, chill the shortening before mixing it into the flour and/or chill the dough for 1 hour before rolling it out.

Serves 8

The pie shell:
1 cup all-purpose flour +-
Pinch of salt
5 tablespoons vegetable shortening
3 tablespoons of ice water, or as needed

The pie filling:
4 ounces unsalted butter (1 stick)
2 cups sugar
1 heaping tablespoon flour
3 large eggs
Pinch baking soda
1 cup buttermilk
2 teaspoons vanilla

Nutmeg to garnish
Whipped cream and mint sprigs to garnish

For the pie shell:
Mix the flour and salt together.
Add shortening and mix with fork until the shortening is cut in and about the size of peas.
Add just enough ice water bring the dough together and shape into a ball, then flatten into a disk.
Roll the dough out on a lightly floured board to a 13-inch round. Carefully transfer the dough to a 9-inch pie pan.
Trim any dough hanging over the edge.
Crimp the edges decoratively and prick the bottom of the crust with a fork 4 to 5 times.

The pie:

Preheat the oven to 350°.

Melt the butter in a medium saucepan. Remove from the heat and mix in the sugar until dissolved, then add the flour. Add the eggs, one at a time, and stir well between additions. Add baking soda and buttermilk and stir well, then add vanilla and mix well. Pour into unbaked pie shell until it reaches about 1/4 inch to the edge of the rim (you might have leftover filling) and sprinkle a little bit of nutmeg over the top. Bake until set, about 40-45 minutes. Let cool. Serve while still slightly warm with a dollop of whipped cream and a sprig of mint.

Per serving: 470 calories, 5 g protein, 64 g carbohydrate, 22 g fat (10 g saturated), 112 mg cholesterol, 58 mg sodium, 0 fiber.