If preparing homemade pie crust:

Make Dough

• Add flour, sugar, salt to a food processor and pulse 3 times. Add butter pulse 6 times.
• With the food processor speed on low, pour in liquid (water & apple cider) into the spout. Continue on low until you start to see a dough come together and congeal or form a ball.
• Pour dough out onto a lightly floured surface. Cut dough into four even pieces and stack on top of one another. Press down flat and repeat the cutting and stacking process 2-3 more times.
• Cut dough in half and form into a disc. Wrap in plastic wrap and refrigerate for at least 40 minutes - 1 hour but preferably overnight.

Roll out dough

• Unwrap and roll out dough onto lightly floured. Carefully transfer to a pie plate and press into the crevices. Leave approximately 1 inch of dough over the edge of the pie plate. Cut off any excess. Tuck and cuff the hanging dough on the lip of the plate and press down to secure. Do this around the entire circumference of the plate. Crimp the edge of the dough to your preferred design.
• Dock the dough with a fork around the base and sides to prevent air bubbles from forming. Add pie back to the fridge for 30 minutes. Preheat the oven to 425°F and bake for 12 minutes until light brown, then remove from oven. Reduce oven temperature to 350°F.

To make buttermilk pie:

• Preheat oven 350°F.
• In a large mixing bowl with a hand mixer whisk together sugar, flour and salt. Add the buttermilk, butter, vanilla, cinnamon, nutmeg and salt and whisk until smooth, about 1 minute.
• In a large bowl, whisk together sugar, flour, salt, cinnamon and nutmeg until combined and no lumps. Add in melted butter and vanilla and mix well. Whisk in eggs until just combined - Do not beat in a lot of air. Slowly add in a thin stream of buttermilk as you whisk the batter until smooth.
• This batter is thin. To avoid splatter and spillage, place the prepared pie crust on a baking sheet in the center oven rack. Slowly pour the filling into the crust (don’t forget to scrape in the undissolved sugar in the bottom of the bowl). Slide the oven rack back into place.
• Bake for 25-30 minutes until the filling is mostly set. Cut the oven off and set the oven door ajar, approximately 2 inches. Let the pie continue to set in the residual heat with the oven door propped open for 20 minutes.
• Remove the pie from the oven and onto a cooling rack. The top of the pie will be golden, crusted, puffy and still a bit jiggly in the center but will firm up as it cools. Cool at room temperature for 1.5-2 hours before serving. For best results transfer the room temperature pie to the fridge to cool overnight before serving.

To make lemon whipped cream:

• Using a stand mixer fitted with a whisk or an electric mixer with a whisk attachment, whip heavy cream, powdered sugar, lemon zest, and salt on medium-low speed until foamy, about 1 minute.
• Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Serve slices of buttermilk pie with a dollop of lemon whipped cream.