Maple collection happens in late winter, just as the ice begins to melt, so technically, maple syrup is an ingredient that comes about in early spring, but we also love using this flavor in the fall for this maple buttermilk pie. Make sure you use pure, fresh maple syrup—never imitation—for this pie. We like to use a very dark grade B syrup for its more robust maple flavor.–Emily and Melissa Elsen
LC Maple Buttermilk Pie Love Note
At once silken, creamy, tangy, and sweet, this maple buttermilk pie caused more than one of our recipe testers to liken its taste not to pumpkin pie but cheesecake. Cheesecake with a maple lilt. It’s worth nothing this recipe is a far more pantry- and pocketbook-friendly option than actual cheesecake. (Any pure maple syrup will do, although the creators of this recipe have a soft, sticky spot in their hearts for Poorfarm Farm’s small-batch, hand-harvested maple syrup from Vermont. You can get your hands on this sticky, sweet maple goo, too, via mail order from Poorfarm Farm.)
Special Equipment: Pie weights or beans
Maple Buttermilk Pie Recipe
- Quick Glance
- 40 M
- 2 H
- Makes one 9-inch pie
- For the crust
- 1 recipe single-crust pie crust, unbaked
- 1 large egg white
- 1 teaspoon cold water
- For the maple buttermilk custard
- 1 tablespoon unbleached all-purpose flour
- 1 tablespoon stone-ground white cornmeal
- 1/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons (2 1/2 ounces) unsalted butter, melted
- 1 teaspoon vanilla extract or vanilla paste
- 1 cup sour cream
- 3 large eggs
- 1 large egg yolk
- 3/4 cup maple syrup, preferably very dark maple syrup
- 1 cup buttermilk
- Blind bake the crust
- 1. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour and preferably overnight to give the crust time to mellow. (The dough can be refrigerated, wrapped tightly, for up to 3 days or frozen for up to 1 month.)
- 2. Once the dough has been chilled, roll it out and shape it and drape it in a 9-inch pie plate. Crimp the edge, if desired. Use a fork to prick the bottom and sides of the dough 15 to 20 times. Place the crust in the freezer until frozen, about 10 minutes.
- 3. Preheat the oven to 425°F (218°C). Position the oven rack in the bottom and center positions and place a rimmed baking sheet on the lowest rack.
- 4. When the crust is frozen firm, line it tightly with a piece or 2 of aluminum foil. Make sure the edges are completely covered and there are no gaps between the foil and the crust. Pour pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake on the oven’s center rack for 20 minutes, until crimped edges are set but not browned.
- 5. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Whisk the egg white with the water in a small bowl. Use a pastry brush to coat the bottom and sides of the crust with a thin layer of the egg white glaze to moisture-proof the crust. Return the pan, on the baking sheet, to the oven’s center rack and continue baking for 3 more minutes. Let the pie crust cool completely on a wire rack.
- Make the maple buttermilk custard and assemble the pie
- 6. Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Place the prebaked pie shell on a rimmed baking sheet.
- 7. In a large bowl, mix together the flour, cornmeal, brown sugar, salt, and melted butter. Add the vanilla extract or paste and the sour cream and stir until smooth. Add the eggs and egg yolk one at a time, blending well after each addition. Add the maple syrup and buttermilk and mix until smooth. Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell.
- 8. Bake the pie, again on the center rack, for 45 to 55 minutes total, rotating 180° when the edges start to set, which should happen after 30 to 35 minutes. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. (The filling will continue to cook and set after the pie is removed from the oven.) Be careful not to overbake the pie or the custard can separate.
- 9. Let the pie cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature for 1 day.
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