Maple Buttermilk Pie Recipe

If you are craving a delightful slice of southern charm fused with autumnal sweetness, this Maple Buttermilk Pie Recipe is your new best friend. Imagine a silky custard filling that strikes the perfect balance between tangy buttermilk and luscious maple syrup, all nestled inside a crisp, hearty spelt pie crust adorned with charming maple leaf shapes. This pie is not only a feast for your taste buds but also an eye-catching centerpiece that brings warmth and festivity to any table. Whether for a holiday dessert or a weekend indulgence, the Maple Buttermilk Pie Recipe will quickly become a treasured classic in your kitchen.

Ingredients You’ll Need

The beauty of this Maple Buttermilk Pie Recipe lies in its simple yet thoughtful ingredients, each one playing a crucial role in crafting the perfect texture, sweetness, and depth of flavor. From the wholesome spelt crust to the creamy maple-infused custard, these essentials combine to create a pie that is both comforting and elegant.

• Spelt Pie Crust: Provides a nutty, wholesome base that is sturdier than traditional pie dough, perfect for holding the delicate custard.
• Egg white: Used for brushing the crust to keep it crisp by creating a moisture barrier between crust and custard.
• Water: Mixed with the egg white to make an easy glaze for the crust’s protective layer.
• Maple sugar or light brown sugar: Offers rich sweetness with an extra depth of flavor that plain sugar cannot match.
• Cornstarch (or flour): A thickening agent that ensures your custard sets perfectly without curdling.
• Kosher salt: Balances the sweetness and enhances the overall flavors of the filling.
• Eggs plus reserved egg yolk: Provide structure and richness to the custard, crucial for that creamy texture.
• Heavy cream: Adds velvety creaminess that rounds out the tang of the buttermilk.
• Pure maple syrup: Imparts authentic maple warmth and sweetness, the star of this pie.
• Maple extract: Boosts the maple flavor for those who want an extra punch of autumn magic.
• Vanilla extract: Offers a subtle aromatic note that complements the custard beautifully.
• Buttermilk: Provides that signature tang and creates the smooth, luscious consistency of this custard pie.

How to Make Maple Buttermilk Pie Recipe

Step 1: Prepare and Blind Bake the Pastry

Start by rolling out your spelt pie dough to an 11-inch circle and lining a 9-inch pie plate. The trick here is to chill the crust briefly to make it firm—to prevent shrinking and bubbling during baking. Then line the dough with parchment and fill with pie weights. Blind baking at 375ºF on the lower rack for 20 minutes, then without weights for an additional 5-10 minutes, ensures the crust is perfectly cooked through. Finally, brush the hot crust with your whisked egg white and water mixture; this step forms an invisible shield that keeps your crust crisp and flaky against the moist custard filling.

Step 2: Whisk the Custard Ingredients

In a bowl, combine maple sugar, cornstarch, and kosher salt, stirring to thoroughly blend these dry components that create a balanced texture and flavor base. Add the 4 eggs plus the reserved egg yolk, heavy cream, pure maple syrup, maple extract, and vanilla. Mix well but strain the mixture twice to ensure an ultra-smooth custard base free from lumps. Whisk in the buttermilk last to prevent curdling and maintain that signature silky texture.

Step 3: Pre-Cook the Custard

Pour the custard into a medium pot and gently cook over medium-low heat, stirring constantly until slightly thickened to about 160ºF—notice the custard coats the back of a wooden spoon and the line you draw holds its shape. This essential step gives the custard body without risking overcooking or separation, which can happen at higher heats.

Step 4: Bake Your Maple Buttermilk Pie

Pour the thickened custard slowly into the prebaked pie shell. Place the pie on the middle oven rack, reduce the heat to 350ºF, and bake for 40-45 minutes. You’re aiming for the custard to puff up around the edges while remaining just slightly jiggly in the center to maintain that creamy mouthfeel. The internal temperature should reach about 180ºF. Once baked, cool the pie on a rack before chilling if desired to let the custard fully set.

How to Serve Maple Buttermilk Pie Recipe

Garnishes

This pie loves a little extra flourish. A generous dollop of softly whipped cream complements the creamy custard perfectly, adding richness without overpowering the maple notes. For an extra festive touch, sprinkle some toasted pecans or lightly dust cinnamon on top for warmth and crunch. You might even add delicate baked crust leaf cookies to echo the spelt crust’s decorative edges.

Side Dishes

Maple Buttermilk Pie serves wonderfully alongside light, fresh accompaniments that balance its sweetness. A crisp green salad with a tart vinaigrette creates a delightful contrast, or serve with a scoop of vanilla bean ice cream for an indulgent finish that melts into the pie’s warm maple flavors.

Creative Ways to Present

Turn this classic pie into a showstopper by decorating the crust with hand-cut spelt dough in the shape of maple leaves before blind baking—this adds rustic charm and a seasonal vibe. To elevate it further, drizzle some warmed maple syrup artistically over the top just before serving to add shine and an extra maple burst.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your pie loosely with plastic wrap or foil and refrigerate. The custard will firm up nicely as it chills, making it easier to slice neat servings the next day. Leftovers will stay fresh and delicious for up to 24 hours, though it’s best enjoyed within that timeframe for optimal texture.

Freezing

Freezing Maple Buttermilk Pie is not recommended as custards tend to lose their creamy texture and become grainy after thawing. If you do choose to freeze, wrap tightly in plastic wrap and foil and thaw slowly in the refrigerator to reduce texture loss.

Reheating

If you wish to enjoy this pie warm, gently reheat slices in a low oven (about 300ºF) for 10-15 minutes. Avoid microwaving, which can make the custard rubbery or weep moisture. A light warming enhances the maple aroma and softens the filling just right.

FAQs

Can I use regular sugar instead of maple sugar?

While you can substitute regular brown sugar, using maple sugar or adding pure maple syrup really elevates the depth and authenticity of the flavor in this Maple Buttermilk Pie Recipe, so it’s worth seeking out if possible.

Why is it important to blind bake the crust before filling?

Custard pies bake at lower temperatures and longer times, which means the crust doesn’t get fully cooked if baked with the filling. Blind baking ensures the crust is crisp and holds up well without becoming soggy.

What is the purpose of brushing the crust with egg white?

The egg white creates a seal that prevents the wet custard filling from soaking into the crust, keeping the bottom crisp and flaky instead of mushy.

Can I make this pie without spelt flour?

Yes, you can use a traditional all-purpose pie crust or a pâte sucrée as mentioned in the recipe, but spelt adds a pleasant nuttiness and texture that complements the filling beautifully.

How long should I bake the custard filling?

The recipe calls for 40-45 minutes at 350ºF, until the filling is puffed near the edges but still slightly wobbly in the center. Overbaking will lead to a tough texture, so keep an eye on it toward the end.

Final Thoughts

Trust me, once you master this Maple Buttermilk Pie Recipe, you’ll have a go-to dessert that impresses family and friends while filling your kitchen with the most comforting aromas of maple and vanilla. It’s a true celebration of cozy flavors, perfect for any occasion that calls for a little sweetness and maybe just a touch of autumn magic. So don your apron, grab your ingredients, and treat yourself to a slice of pure joy—you won’t regret it!

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