Maple Buttermilk Pie Recipe

A sweet little buttermilk pie I made. The filling is pure, creamy, maple-kissed tanginess, and simple to pull together.

Maple Buttermilk Pie

Right now I'm thinking about how to pack two weeks worth of film, cameras, computers, and clothes into a carry-on. Wish me luck. It's never a pretty process, and the inevitable low-point always comes when I attempt to awkwardly hoist it into a cramped airplane overhead compartment. I know I have one shot, gotta get under it, then lean in and push. It never wants to fit, and now I'm totally blocking the aisle. This is my least favorite twenty seconds of travel, although (I'd argue) better than waiting around at the luggage carrousel. I'm headed to London and Paris for a bit of an escape, and (packing issues aside) I couldn't be more excited. Before I go, I wanted to share this sweet little pie I made. I use the same rye flour crust I used for the berry pie. The filling is pure, creamy, maple-kissed tanginess, and a breeze to pull together.

Maple Buttermilk Pie

I wouldn't normally post two pies so closely together, but their personalities are distinct enough that I hope you won't mind. It just sort of happened. I've been working on waffles lately - Belgian. So I end up with quite a number of egg yolks and loads of buttermilk on hand. My solution? This is it. Hope you like.

I'm looking forward to coming back with plenty of pictures and inspiration. And in the meantime, I hope a few of you feel compelled to give this a go. You could certainly do it as a tart, or do mini versions. It's a good way to transition out of the stone fruit and berry pies of summer. Looking forward to welcoming fall in a proper fashion (with many of you) when I get back home.

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Maple Buttermilk Pie

Including a crust recipe makes this recipe seem daunting - which it isn't, really. You need a good pie crust, and the filling - that's it. I'm including my favorite Rye Pie dough recipe below, but you can use any baked pie crust you like. If you already have a crust handy, this comes together in no time flat.

Flaky Rye Pie Dough

75 g / v. scant 2/3 cup rye flour
175g / 1 1/2 cups unbleached all-purpose flour
1/4 teaspoon fine grain sea salt
8 oz / 1 cup salted butter
1/4 - 1/3 cup / 60 - 80 ml cold water or beer

You can make the crust using the quick and popular food processor technique. But I always make it by hand, using the above ingredients, and this technique. If you like a super-puffy crust, do the folding in Pim's instructions 4x. I usually like mine less so, and fold & roll just 2 or 3 times, depending on how the dough is feeling. The pie in the photo was 2x.

This makes enough crust for one double crust pie, or two single crust pies.

Maple Buttermilk Filling

zest of one lemon
2 tablespoons brown sugar
6 egg yolks
1/4 cup flour
2/3 cup maple syrup (pref. grade b)
2 cups buttermilk
1 teaspoon vanilla extract
scant 1/2 teaspoon fine grain sea salt

Large grain sugar, for sprinkling

To assemble the pie:

Preheat your oven to 375F / 190C, with a rack in the bottom third. Roll out your pie crust on a flour dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Work quickly and keep the dough moving. Place between parchment paper or Silpats, and refrigerate while you make the filling. If you're nervous about rolling out the crust, have a look at the second part of Melissa Clark's video. See how she's not super fussy? Channel some of that. It's ok if your dough doesn't roll out into a perfect circle - you can patch and pinch later if needed. Just shoot for a 11 - 12-inch inch round.

Line a 9-inch / 23-cm pie plate with the pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers (see picture up above). Prick the crust a few times with the tines of a fork, then place in the refrigerator (for at least 10 minutes), while you make the filling.

To make the filling, combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the maple syrup, stirring. Then the buttermilk, vanilla, and sea salt.

You need to pre-bake the pie shell. To do this, line it with parchment paper, fill to the top with pie weights, and bake until lightly golden, about 20 minutes. Carefully remove the weights and parchment, and continue baking for another 10 minutes, until golden.

Important: Dial the oven down to 325F / 165C.

Let the pie shell cool completely. Place on a baking sheet, and fill with about 2/3 of the maple-buttermilk filling. Move into the oven, and quickly, but carefully, pour the rest of the filling into the pie crust. Bake until the filling is set, about an hour. Gently remove from the oven, sprinkle with a bit of large grain sugar, and cool on a rack. The cooler the pie is, the cleaner it will slice.

Serves 8.

Prep time: 60 minutes - Cook time: 30 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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I made this but instead of making the pie shell, I used a pre-made graham cracker crust. YUMMY!! Though the filling was great, I would suggest using 1/2 the zest, of even a little less if you are adverse to lemon. Thanks for posting the recipe!!


This sounds terrific, but I have a substitution question. Could you use yogurt or kefir in place of the buttermilk? I have these and all other ingredients on hand routinely (but not buttermilk) so I’m wondering. Thanks!


I love that this looks and sounds like something I grew up with but is actually something completely new and different to me. it’s love at first site (or should I say, bite)

I made this yesterday to take to my boyfriend’s parents for dinner. For those who wanted to know if it would work to substitute homemade buttermilk (i.e. milk + lemon juice/ vinegar) I used the juice of the lemon used for zesting and it worked out perfectly. I screwed up a lot of little steps along the way (like accidentally putting in 1/3 c flour instead of 1/4 c in the filling) and it still turned out fantastic. It was also a great way to use up a bunch of milk before it expired and a lemon that had been around a while.

Sarah R

I made this last night. It was so much simpler than it sounded. I just made the dough like I would normally incorporate ingredients and knead together instead of worrying about following the exact instruction. It came out beautifully. And the taste? So amazing. Definitley unexpected how pronounced the lemon zest was, seemed almost like lemon custard. Will definitely be adding this recipe to my book.


Mmmm, this was fantastic. I may have to make it again with the other half of the crust. The lemon zest comes through really nicely and the buttermilk gives such a nice yogurt-y tang. Everyone who tried it approved.


All I can say is Mmmmm.


Be still, my pie-loving heart! This pie looks to-die-for and definitely something that could be perfect for Thanksgiving. (Something about maple makes me think of Thanksgiving… NO idea why!)
I hope that you got everything to fit in your bags and that your trip was lovely and those 20 seconds were totally not stressful!

Erin @ The Speckled Palate

Definitely more lemony than maple when I made it yesterday (although still wonderful!). Perhaps is that a result of the grade of maple syrup?


Wondering about the prebaking, since I don’t prebake when I am making a pumpkin pie. Is it absolutely necessary?


I also have lots of egg yolks sitting around (I’ve been doing meringue). I’d been thinking of making ice cream, but this sounds even better. Great idea!


Yum, yum, yum, I have to try out that pie crust!


Combining two of my favourite foods sounds awesome 🙂 I will have to try that one out.


How did I overlook this creation?
Buttermilk pie sounds like a must try.
I can’t wait to make this.
Thank you.


Loved this pie. At first I was suspicious of the combination and I think the guests were too. But the flavors worked beautifully. I loved the creamy tanginess of the filling. The crust was a great compliment to the filling and gave it a more rustic, earthy flavor which was perfect. Thank you. I’ll make it again, and this time not for a party, so I have more to savor.


Ooo, I am trying that this week!
BTW, Rainbow Grocery in SF (which I sorely miss) sells B-grade syrup in a large barrel with a pump. Great price, and I think “B” is the best.
Also, a little “Here’s Heloise” tip: empty breakfast cereal liners are great for rolling out pie crusts on. Reuse and toss!
Thanks, Heidi… always enjoy your creations!
sometimes known as the Pie Lady at the Farmers Market here in La Paz, Baja ;^)

KB that's me

Thank you for the yummy Pie ideas! I will be trying both your Berry pie and this Maple Buttermilk pie this weekend, and will feature you Pies on my blog as well
Thanks again for the inspiration!


I made this for my kids and called it “after school pie”. They’re 5 and 7 and think they’ve found a revolutionary idea to WRITE DOWN the recipe so I can make it again and again for them after school. 🙂

HS: There are few things better than a recipe written in a kid’s handwriting. 🙂


This looks wonderful, I think I’ll actually have to try and make this tonight.
Though, I’m a little confused by cook/prep time listed at the bottom of the recipe. It says 60 min prep, 30 min cook, and yet the final cooking instruction says to let the pie firm up for an hour in the oven. Does that not count in the total?
I’m just asking because I was thinking of preparing this for company I’m having tonight and knew I had about an hour and half to prepare, but after reading the instructions it looks like I’d need almost 4 hours with all the setting, cooling, and then firming.
HS: Sorry for the confusion Adam – that’s roughly the time if you’ve got your crust ready to go.

Adam Leigh

I love this pie! Used grade A maple syrup b/c that’s what I had. The result was a pie that was lighter in color than that in the picture above. It looked more like a custard than anything maple. I also used 1% buttermilk b/c that was the only kind sold at Trader Joes. Used the rye flour but can’t make a pie crust to save my life and ended up pressing the dough around the pan like you would a graham cracker crust. The result was still wonderful. This pie is more lemony than anything. The smell while baking was absolutely beautiful. Thank you Heidi!


this pie is so so good. i made it without the lemon rind (too lazy to go out and buy it). came out delicious.


this sounds amazing, love the flavor of buttermilk
good luck packing and have safe travels!

Pure2raw twins

I love this pie! Used grade A maple syrup b/c that’s what I had. The result was a pie that was lighter in color than that in the picture above. It looked more like a custard than anything maple. I also used 1% buttermilk b/c that was the only kind sold at Trader Joes. Used the rye flour but can’t make a pie crust to save my life and ended up pressing the dough around the pan like you would a graham cracker crust. The result was still wonderful. This pie is more lemony than anything. The smell while baking was absolutely beautiful. Thank you Heidi!


I made this pie today and am absolutely in love:) The fragrance that filled the house while the pie was baking was absolutely sublime. The taste is wonderful as well. Thanks so much for this!


I made these today as little tartlettes. Depending on how Ontario’s election results go, they’ll be a celebratory or a consolation dessert, but either way they are delicious!
(Incidentally, although next time I’ll try using Heidi’s rye crust, for these tarts I used the spelt pie crust from Good to the Grain, which also gave very good results!)


I can’t wait to try this because it sounds delicious. Have a safe and exciting trip.


I’m too late to be the first but congratulations on the mention in the NY Times Magazine (if anyone here hasn’t seen it) I personally agree that your books are going to be classics of our generation 🙂


Great blog Heidi — I’ve been following your recipes for years. If you’re ever looking for reviews of vegetarian options at top restaurants in NYC, check out !

Without Bacon

I had extra buttermilk and decide to give this recipe a try. I did not like the flavor of the filling much. I followed the recipe exactly. Just tasted weird.


I want to go to Paris! or anywhere!

Rocky Mountain Woman

Autumn in a baking pan.


i am in the process of making this pie crust right now and can’t wait to see how it turns out.
but i actually have a very unrelated question. yesterday i made the cranberry jam that you have posted and it is wonderful. i have eaten an embarrassingly large amount already…but while i was processing my jars i started to wonder a little more about how you can things. i know canning is a tricky and sometimes touchy subject but since you have a few jam and other jar suitable recipes here and in your books i thought i would ask. i am mostly curious about the type of jars that you use. living in north america i always use the simple ball style snap lids with screw bands but would love to start using weck jars. do you ever process things to put up or do you usually just make enough to eat in a short amount of time? and if you do put things up for longer storage what type of jars do you use? if you have any info on canning with weck jars i would love it.
i know you are on holidays so please feel no rush in getting back to me. enjoy your time in europe!


My girlfriend loves maple flavored thing, she’ll put maple syrup on anything. So I’ll have to share this with her, looks great.


I plan to try this recipe for my husband’s birthday. I grew up on a maple farm and run a maple syrup business, so am always excited to find new maple syrup recipes!


I am currently living in Paris and after a long trip here that involved three airplanes I can completely relate to your overhead anxiety. I swore at myself numerous times for not having a smaller carry on, one that actual fits into the TSA regulations of what size a carry on should be. But Paris is wonderful (while the Parisians may not be my favorite). I must say, however, that I wish you could bring one of these pies to me since they don’t exactly worship the incredible flavor of maple here in france quite like they do back home. Enjoy your vacation and make sure you go to Pierre Herme for some of their famous macarons. They are, by far, my favorite I’ve found so far!


simply loved it.
i didnt read the whole thing but i loved it.
ur way of describing every dish is awesome it make me more obbsesed with food.


Gorgeous! Looks delicious!

Rachel @ Not Rachael Ray

Delicious…since you are going to Paris I wonder which are your favorite places to eat there and what you eat 🙂 I am very curious


So, I had a dreary day to do as I pleased, and after viewing your pie, I decided to make it. I haven’t cooked for a while because I am pregnant and everything is way to strong for me, but that has been way better this past week. I also made one of my favorite of yours, “Lively Up Lentil Soup” for dinner. For the pie, it was my first time making a pie crust by myself, which turned out fantastic. Who would of thought to put rye in there??? Great crust recipe! The filling was definitely more lemony than anything else, but it was enjoyed by all. I am just a sucker for maple, and was hoping it would have more maple flavor. Regardless, it was yummy, and I think it will be even better tomorrow when it is completely cold. I served it with vanilla ice cream. Thanks Heidi!! I too can’t wait for more warming recipes for the new season.


I made the pie last night and it was very tasty. I have to admit, I didn’t attempt to make the crust (maybe next time). The lemon was a nice way to cut the sweetness, but I was hoping for more of a maple flavor.


think of 5 foot nothing me trying to shove that bag up there… to Roberta, buttermilk is a kind of cultured milk. It has a little tartness to it. I have not seen it in Europe. I have had some success with pancakes and cornbread doing half milk and half yogurt.


this pie looks fantastic, heidi, and just the thing to bring to a pumpkin carving party later this month… but i have one question: why do you recommend grabe ‘b’ maple syrup? i have to admit, as a new englander, i’ve never let myself buy lower than grade ‘a’. is the sugar content lower in grade ‘b’?
thanks, and bon voyage! i am envious of your ability to even *consider* just a carry-on bag for a two week trip!!
HS: Hi Emma – I just really like the flavor of it more – rounder, golden, and more buttery 🙂


Oh my heavens. Now that the weather in the Bay Area has finally turned a little cooler, I’ve been bitten hard by the baking bug. This will have to be next in the lineup! I love a dessert that’s not just a pure hit of sweetness, but has a little tartness or salt that adds a unique character… I can’t wait to try this!

Tamsin Harriman

So jealous of your travels! Sounds like a blast 🙂 This pie looks great — feels like fall but it’s definitely refreshing amidst all the apple and pumpkin recipes circulating right now (though I’m not complaining about those, either!!). Enjoy your trip!

Kathryn | Dramatic Pancake

This sounds dreamy, I keep this in mind for cookie baking season, I always end up with too many egg yolks…


Welcome to Europe! Enjoy your travel, bienvenue!
recipe question: could someone tell me what is butermilk? Is it a light cream? Here in Italy we can’t find it…


This looks amazing, and what a perfect time of year for it!
do you think it would work if you substituted some pureed pumpkin for some of the egg yolks?


Have a fantastic time! October is my favourite time in London from where I just moved out a few weeks ago and I am missing it so much. Take time to go to the new Ottolenghi restaurant, it tends to be very busy so make sure you book ahead!


Kudos to you for the mention in today’s NYTimes magazine re: which cookbook(s) one should have.
HS: Thanks Honey 🙂


Mmmmm Maple buttermilk pie…Sounds great and looks delicious! Can’t wait to try it out.


This pie looks extremely delicious. I love maple, never had a buttermilk maple pie, I think I should try this out.


we made this last night for dessert in a regular pie crust because we didn’t have any rye flour around. everyone agreed that it was the best pie they had in a very long time- delicious!!! more lemon than maple flavor but not in a bad way. am interested to know if you can substitute any other type of flour in the pie filling? can’t wait to make it again for thanksgiving!
HS: Hi Minda – so glad you liked it – and yes, I think you can likely swap in other flours in place of the rye – spelt, farro, whole wheat pastry, all might be good options. Buckwheat flour might take some experimenting.


Heidi–You have great recipes but a HUGE carbon foot print. Hope your doing some offsets for all your carbon producing jet flights.
HS: Hi Frank – I actually try to do a lot in my day-to-day to offset – I’m vegetarian, when I’m home I primarily walk or take public transportation (often when I travel as well), I recycle/compost, the list goes on…That said, I unapologetically love to travel. I think it’s important to try to experience the great cities, small towns, open roads, new people, unfamiliar cultures, all of it.


I can’t bake to save my life but by god I WILL MAKE THIS.


Curious to know something a bit unrelated to this post, and not sure where else to ask it. Have you ever done any reflecting on how you got to where you are now with your career? The reason I ask is that I’m a relatively new mom, and I really admire how you’ve taken something you love and grown it into your livelihood. I so would love to make that kind of transition, but not sure where to begin.


I wouldn’t even mind 3 pies in a row! And if somebody does, I don’t wanna know ’em.
Good luck in the airplane aisle!


Beware of the new carry-on weight limits! They’re getting pretty strict (7-10 kgs usually) and the overage costs a bundle. If you’re able to get the 2-weeks worth of things you mentioned all packed and within the weight limit, I wouldn’t mind an off-topic post about exactly what you brought! Have a great time.
Oh! And please visit my friend Claire’s bakery in London (Violet Cakes, 47 Wilton Way, Hackney, or at Broadway Market). She just published The Whoopie Pie Book (you should pick up the British version 🙂 ). Ok! Happy travels!


Quick question: I’ve been making a mild milk kefir with farm fresh raw milk, and I’ve used it in place of buttermilk in many recipes. Do you think it might work in this one? Thanks for whatever advice you may have.


This pie looks incredible – I love the idea of maple and buttermilk together. I hope you have a wonderful time in Paris and London!


This looks awesome. I want to give the rye crust a try. Very jealous of your travels!!! Two of my favorite places. Can’t wait to see some pictures.


OMG ! it looks gorgeous !! i want this i want this ..

Ruchika Agrawal

“Ellie” – you did miss it. It is right below the recipe…


Love this idea…always have these ingredients on hand and it sounds so fantastic. Your description of trying to fit the suitcase in the overhead compartment is so spot on, Heidi…so so true.


I love your recipes and I would like to share them on FB or Twitter with my friends, which also would bring more people to you, I think…Am I missing something or is that function not provided on your blog? If you don’t have it I am sure you have a good reason and that’s completely cool, I was just curious if I missed it somehow…I’m sort of new at this stuff LOL Thanks and again LOVE your blog……


Hope you get a chance to check out Maltby Street while you’re here in London!


That is one great looking pie, thanks!


I am intrigued by the rye crust and will have to make it! I love that you are going on a trip for inspiration. Good for you and can’t wait to read what Paris “says” to you. My trip to Spain and Italy this past summer is still inspiring me. Have a wonderful trip!

Rachel Willen@FoodFix

Looks delicious. Have a safe trip.

Marie Poulin

You have fans in Paris, Heidi! Hope you enjoy your time here – we’re enjoying beautiful, lingering summer weather. Looking forward to seeing how French cuisine inspires you.


This pie looks amazing – and your pictures are a feast.
I’m with you – that is my least favorite 20 seconds of travel, too! Best of luck with the packing.


Who would ever mind two delicious-looking pies appearing almost as if in succession?
Enjoy your trip! When it comes to airplanes and airports, I’m not a fan of anything having to do with luggage these days.

katy from Dining with Dusty

As simply beautiful as this pie looks, I can’t wait to see what ideas you come back with from Paris! Croissants? Madeleines? Oui!!!

Becky @ Skinnyfat Girls

oh gosh, this sounds SO good. i’ve never had a buttermilk pie, but always have imagined them. to set it into a rye crust sounds like just the right backdrop, a bit of contrast, a touch of interest, like a cashmere blanket on an october evening.
have a fantastic trip, heidi.


Wow. This looks fantastic. I’ve been on a maple sugar kick ever since trying maple butter last week. What a good way to transition into fall pies, as you said!


Hi Heidi – This looks wonderful! Do you have any advice for making the filling gluten free? And, possible the crust as well? Thanks, have a great trip! 🙂


I’m assuming it was you, Heidi, who turned me into a rye flour lover. I use it for everything now! Not much of a pie baker but I do like the sound of this one!

Michelle @ Find Your Balance

Great looking dessert! How lucky you are that you can afford to travel to London and Paris for “a bit of an escape…” You are among the few!


I owe somebody a dessert… this looks like just the ticket!


Just back from a road trip. We enjoyed having those brown sugar rosemary walnuts with us. Also brought my attempt at your favorite zucchini bread. I was timid about adding the curry but included everything else… next time I’ll add the curry! Thanks for all – fun adventures for you, Heidi!


My dear, I recommend those space bags for stuffing carry on luggage, especially for clothes. Use medium or travel size. If you fold nicely, it is amazing how few wrinkles develop. If you have no access to vacuum hose on the way home you can sit on them to get the air out. Not quite as good but it works.


Any suggestions for making this somehow suitable for the lactose-intolerant? It looks lovely.


I’d prefer stading at the luggage carousel for an hour than spend 20 seconds trying put my hand luggage in the overhead compartment lol
Loving the fact you share how you use up bits from over dishes. I’m a big fan of the Love Food Hate Waste campaign we have in England.

Gary @ The Greedy Fork

Hey does the milk-mixed-with-vinegar trick to make buttermilk work with this recipe? Can’t wait to try this and possibly add it to Thanksgiving repertoire.


have a great time in london and paris!! the weather here in london has been AWESOME. i’m off to paris myself next weekend, so i’m curious to see where you will go in the two cities!! if you need any tips, let me know!


Hi Heidi,
I happened upon your site about 3 years ago, was promptly smitten and immediately joined. Every time I receive an email, it’s like, receiving one of my favorite magazines. Even your links are inspiring. This recipe reminds of the comfort of home. Can’t wait to make. Enjoy London and Paris! Looking forward to your next post.


I can imagine how creamy, sweet, and delicious this would taste. So perfectly fall. Perhaps I will make it for Canadian Thanksgiving in a week.


Update: It’s delicious! My husband and I are both working from home today, so I decided to make this during my lunch break. I saved the whites for meringues and am currently letting them get to room temp.
My husband is literally standing over the hot custard with a spoon. I guess I will have to make another batch for my brunch tomorrow!


Hey, Heidi and readers,
I noticed that, in the FAQ, you mention that a lot of people ask about nutrition information. Well, over the past couple of days I have built a nutrition website. All of the information is provided by the Center for Nutrition Policy and Promotion, so it should be 100% accurate.
It’s early days yet, so it’s still pretty basic, but I think it’s useful. One warning: the search feature is still a little bit wonky because Google hasn’t indexed all of the pages.
Anyways, I was thinking that maybe you could link to it in the FAQ or give it a shout out in one of your blog posts so that people looking for nutrition information know where they can find it. I’m trying to get word about the site out there.

Robert Seaton

This sounds fantastic. I can’t wait to try making it.
Have a good and safe trip!


OMG! You nailed it. That 20 seconds is the worst ever. I have a small frame (read: not muscular) so hoisting that thing up in the compartment is always a challenge. This pie looks delightful. It’s such a nice change from the ubiquitous pumpkin pie thats all over the web right now.

Adrianna from A Cozy Kitchen

Looks like a delicious custard, one my five-year old will surely enjoy. But there appears to be a slight error at the end. I believe the prep time of 60 minutes is plausible. But how can the cook time be 30 minutes, when the crust alone bakes for 20 minutes and the pie then bakes for 60 more minutes?
HS: Hi Julie – I think I was calculating it from when you have a crust ready – homemade or store bought.


I hope you’re planning on arriving in London this weekend, the weather is stunning! Good pie eating weather…(but then what weather isn’t!)


HaaHaaa, I used to be able to pack for 2 weeks in a carry on, now, with 4 kids I have to rent my own cargo plane! 😉
I saw this recipe on my reader and am very excited to give it a try. Maple sounds just wonderful and healthy.

Gwen @SimplyHealthyFamily

This looks like the perfect fall pie! Can’t wait to try it.


The pie is very beautiful, as is the recipe.
Have a wonderful trip… both London and Paris are lovely in autumn.


I am going to make the inside custard without the crust and will let you know how it turns out!


Since food and photo’s are your passion, I can’t let this opportunity go by without telling you another best kept secret in the London area. Petersham Nurseries Cafe. Located in Richmond on the River Thames in a greenhouse… waiters in wellies, dirt floor, garden furniture, flowers and more flowers and fabulous food not to mention a walk across a cow pasture to get there…..take the District Line Underground to Richmond….safe travels.


Have a great trip! I have your rye crust in my freezer. I’ve never tried a pie like this, but kissed with maple sonds wonderful.


that’s poetry right there – maple. buttermilk. pie.

lynn @ the actor's diet

Photos are gorgeous as well as the recipe! This is real “simplexity” …

Eric @ French Delice

Always great to have another idea for leftover egg yolks. Have a great trip!

Ana Sofia

Thanks for this Heidi! We’re having a great Indian summer in London at the moment. Hope it lasts for your visit. I can’t wait to see what you post about. Have a ball!


No complaints about reading more pie recipes. This is a lovely one. Bon voyage! I wish I were going too.


This looks like such a comforting and delicious pie. Can´t wait to enjoy the fall with a slice of it.


Wow, this looks divine! Love buttermilk pie – the use of maple and a rye crust is intriguing – very fall!


it’s coming home that’s rough for me.
Going my bag is so light. except for a weeks supply of NY apples…
Taking film? wow
Bon voyage..maybe our planes will pass in the night


The weather here in Colorado has become decidedly more autumnal, and I’m craving flavors like maple and cinnamon-your pie will do just fine. Have a lovely trip!

la domestique

Bon Voyage, Heidi!
I just got back from 3 months in Italy and have been meaning to let you know I tried Gelateria di San Crispino on your recommendation. Mamma mia, the Caramel with Meringue! Ridiculous.
We did a side trip to Paris for a week and happened upon a lovely Moroccan place. If you are cream and buttered out, this is a great spot to spice it up.
404 (that’s the name of the place)
69 Rue des Gravilliers
Wonderful tagines and be sure to get the mint tea!
Safe travels!

Steph @ Lick My Spoon

Fantastic pie…bon voyage! 😉


This pie looks delicious! Enjoy your trip, Heidi!

Charlotte au Chocolat

so sad that you posted this on the week i began my sugar detox 🙁 however, this does look fantastic and am bookmarking it for a future treat 🙂


I love, love, love maple flavors! This pie looks amazing


I am absolutely smitten with this pie crust. I can’t believe how flaky and incredible it is, and how easy to roll out! I shared the idea of rye flour with my mom, too, and now we’re seeing what else we can put it in because the extra nutty flavor makes us both crazy! I’ve been making apple pies in it with fabulous results. Have a great trip!
HS: 🙂 So glad you like it Elizabeth!

Elizabeth @ Coppertop Kitchen

What a lovely looking pie. Summer sort of just whipped by for me, and I completely missed the summer fruit season–berries, peaches, cherries, all of it. But I guess there’s still time for this. Thanks for sharing.


Lovely! Coicindentally I have a lot of rye flour, eggs, and buttermilk that need to be used up, so I think I know what I’m making this weekend.


The pie looks delicious; I’ll have to try it soon. But more importantly, I hope you’re going to post that waffle recipe!


I DIE. Buttermilk pie is one of my favorite things and maple is hands down my favorite flavor. NEED to make this asap!!

d.liff @ yelleBELLYboo

That looks delicious. Luckily I brought maple syrup back with me from our summer trip to the States…
Quick tip, it’s super hot in London today (and for the next 5 days at least) – my window thermometer reads 87 F! Pack accordingly!!


this pie looks fabulous. hope you enjoy your trip! can’t wait to see your photos upon your return. xo


Yum. Dreamy. Those waiting in the aisle will forget those 20 seconds so quickly. It’s not even worth a second thought. Enjoy your adventure.

Denise | Chez Danisse

Sounds delicious! I’ve recently made my first pie and it turned out great so I’m excited to try another

Samantha Angela @ Bikini Birthday

hope your trip is fantastic! this pie is seriously beautiful!

Heather (Heather's Dish)

Have a fabulous trip -I can’t wait to see pictures!

Simply Life

looks fantastic!
Shame you’re coming to London as we’re just departing to India. Otherwise I’d love to show you around a few places. I’m sure you’ve done your homework and I’m almost sure you probably won’t read this, but my secret tip (and I’ve lived in London, worked at some of the top restaurants too for many years) is Antepiller on Green Lanes (manor house tube stop) for the best Turkish I’ve eaten outside of my favorite place in Istanbul. Enjoy and let us know where you do end up going!
HS: Of course I read all the comments 🙂 Thanks for the tip!

adam and theresa

I really like the sound of this. On my blog I make a butterscotch pie that is really similar. Love it!


This is such a unique pie! I love the idea of a somewhat savory rie crust. It sounds amazing.

cat @

Wow, I love the sound of that filling.. and a rye pie crust? Feels as though I’ve been missing out on something amazing for a long long time! Must try this soon. And in the meantime, hope you have a wonderful trip way!


Wow, I love the sound of that filling.. and a rye pie crust? Feels as though I’ve been missing out on something amazing for a long long time! Must try this soon. And in the meantime, hope you have a wonderful trip way!


Have a great trip, Heidi. Hope Europe will give you another great welcome! Enjoy the Old World (with us)


Have a great trip Heidi! I am loving Anna Hansen’s ‘Modern Pantry’ cookbook – would love to hear your thoughts if you happened to go there.


This looks delicious! The rye pie dough is a must-try. I am a big fan of rye.
And I wish I had buttermilk in the house right now – I will have to venture out to buy some so I can try this today!


Have a wonderful trip! This pie looks wonderful, what a simply stunning combination of flavours.


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