Put all of the ingredients in a bowl. Mix with a fork until combined. Pour into the pie crust.
Make a foil ring and cover the edge of the pie crust.
Bake at 375˚F, rack in the middle position, for 30 minutes, remove the foil ring and continue baking for 10-15 minutes for a total of 40-45 minutes. The top of the pie should be golden, crunchy, and firm while the inside of the pie is still jiggly.
Cool on a rack. Cover tightly and store in the fridge.
Slightly adapted from recipe passed down from Margaret Baysden.