Step 1

If the pie dough is really cold and firm, let it rest on the counter for about 10-15 minutes before rolling.

Step 2

On a floured work surface, roll out the dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Tuck the excess dough under the edges, and then use a fork or your fingers to crimp or flute. Cover with plastic wrap and place the crust in the refrigerator to chill while you preheat the oven and make the filling.

Step 3

Preheat the oven to 350°F.

Step 4

In a large bowl, whisk together the eggs and brown sugar until smooth. Add the preserves, melted butter, flour, vanilla extract and salt; stir until completely combined.

Step 5

Pour the filling into the pie crust.

Step 6

Bake in the 350°F oven for about 45 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. Allow the pie to cool completely before slicing (it will continue to set as it cools). If the pie is still a bit too soft after cooling, chill it in the refrigerator for a few hours to firm it up.