Maple Buttermilk Pie Recipe
A sweet little buttermilk pie I made. The filling is pure, creamy, maple-kissed tanginess, and simple to pull together.
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.
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.
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
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 saltLarge 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
Comments are closed.
Apologies, comments are closed.
Comments
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!
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.
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.
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.
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.
This looks like the perfect fall pie! Can't wait to try it.
Comments are closed.
Apologies, comments are closed.