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Maple Buttermilk Pie Recipe

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4.1 from 13 reviews

Maple Buttermilk Pie offers a creamy, smooth filling perfectly balancing tangy buttermilk with sweet maple flavors, all encased in a hearty spelt pie crust adorned with decorative maple leaves for a festive presentation. The recipe highlights the importance of blind baking the crust and brushing it with egg white to maintain crispness after baking the custard filling gently at low temperature.

Ingredients

For Pastry:

  • 1 prepared Spelt Pie Crust, or 1 prepared Pâte Sucrée
  • 1 egg white (egg yolk reserved for filling)
  • 1 teaspoon water

For Maple Buttermilk Custard:

  • ⅓ cup (52 grams) maple sugar or light brown sugar
  • 2 tablespoons (15 grams) cornstarch (or 3 tablespoons flour)
  • ½ teaspoon kosher salt
  • 4 eggs, plus 1 egg yolk reserved from crust
  • ½ cup (115 grams) heavy cream
  • ½ cup (156 grams) pure maple syrup
  • ½ teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 1 ½ cups (340 grams) buttermilk

Instructions

  1. Preheat and Prepare Oven: Preheat oven to 375ºF and place one oven rack in the second to lowest position and another in the middle.
  2. Prepare Pastry: Roll out the pie dough into an 11-inch circle and fit it into a 9-inch pie plate, crimping the edges as desired. Freeze the dough-lined pan for 10-20 minutes to firm up.
  3. Make Egg White Wash: Whisk together the egg white and water and set aside.
  4. Blind Bake Crust: Line the pastry with a parchment round and fill with pie weights (or dry rice/beans/lentils). Bake on the lower rack for 20 minutes, then remove weights and parchment and bake an additional 5-10 minutes until fully baked through.
  5. Seal the Crust: While the crust is still hot, brush it with the egg white mixture. The residual heat should set the egg white to create a moisture barrier; if not fully set, return it to the oven for 1-minute increments until set. Set aside the crust for filling.
  6. Reduce Oven Temperature: Lower the oven heat to 350ºF.
  7. Make Filling Mixture: In a bowl, whisk maple sugar (or brown sugar), cornstarch, and salt. Add 4 eggs plus the reserved egg yolk, cream, maple syrup, maple extract, and vanilla extract. Strain the mixture twice for smoothness, then whisk in buttermilk last to avoid curdling.
  8. Pre-Cook Custard: Pour custard into a medium pot over medium-low heat. Stir constantly for 5-7 minutes, cooking gently until slightly thickened (around 160ºF). Test doneness by coating a wooden spoon and drawing a line with your finger; if it holds, custard is ready. Avoid boiling.
  9. Fill Pie Shell: Slowly pour the thickened custard into the pre-baked crust.
  10. Bake Pie: Place pie on the middle oven rack and bake for 40-45 minutes until the custard puffs about 2 inches from the edge but remains slightly wobbly in the center, reaching approximately 180ºF internal temperature.
  11. Cool and Chill: Remove pie from oven and cool on a wire rack completely. Refrigerate if needed up to 1 day before serving.
  12. Decorate: Garnish with whipped cream or baked crust cookies decorated as desired.

Notes

  • Blind bake the crust fully before filling to prevent sogginess.
  • Brushing the hot crust with egg white seals it, keeping it crisp after baking custard.
  • Maple sugar can be substituted with light brown sugar if unavailable.
  • Cook custard slowly and avoid boiling to prevent curdling.
  • Use decorative pie crust cookies or maple leaf shapes for a festive presentation.

Find it online: https://marthatasty.com/maple-buttermilk-pie-recipe/