I have been on huge pie kick! I’m sure you could tell.
I know, I know I just showed you a pie a couple days ago. Why would I show you another pie so close together? I have a reason, I promise.
For us Americans, Thanksgiving is quickly approaching. It is exactly a week from today. To me, Thanksgiving is not Thanksgiving without pie. So it only seems fitting to show you a few different pie options. I actually have 4 to be exact. Yep, that’s right! 4 pie recipes!
You’re in store for some really delicious, and unique, pie recipes.
I started off with a White Chocolate Butterscotch Pie.
Now I give you a Buttermilk Maple Pie.
Buttermilk Pie is actually a pretty traditional pie, especially around the holidays. It comes from Southern roots and most recipes are passed on from generation to generation.
Being from Southern California, Buttermilk is not so traditional for my family. Actually to tell you the truth, before making this recipe, I have never tried a Buttermilk Pie before. I know, shocking!
Being such a pie lover you would think that I have tried (and made) so many different types of pies. And it’s true, I have. But this is one pie that I never tried before.
So while I was searching through different pie recipes to make for Thanksgiving, this pie really stood out to me. I thought it would be both traditional for America, and un-traditional for me.
To make this pie a little bit more unique, maple syrup is incorporated into the buttermilk filling. The maple syrup adds a slight sweetness to offset the tangy flavor of the buttermilk.
The filling of this pie is incredibly easy and comes together so quickly. What takes some time is the homemade piecrust. Although you can always use store-bought piecrust, nothing, I mean nothing, compares to homemade crust. It’s delicious on a whole different level. It’s definitely worth the time and effort.
Stay tuned tomorrow, and the beginning of next week for more fall flavors and Thanksgiving recipes! Including 2 more pies :).
Buttermilk Maple Pie
For Printable Recipe, Click here!
Makes: 1 9-inch, Deep Dish Pie
1 1/2 cups All Purpose Flour, plus more for dusting the surface
9 tablespoons (1 stick + 1 tbsp.) Unsalted Butter, Cold
1/2 tsp. Salt
1 tablespoon Sugar
5 tablespoons Water (Very Cold)
Buttermilk Maple Filling
6 Egg Yolks
¼ cup All Purpose Flour
2 tablespoons Brown Sugar
1/3 cup Pure Maple Syrup
2 cups Buttermilk
1 teaspoon Pure Vanilla Extract
½ teaspoon Salt
Turbinado Sugar, For Topping
To make the crust, start by cutting the butter into ¼ inch squares. Put all the butter in a small bowl and place in the freezer until needed.
In the bowl of a stand mixer, combine the flour, salt, and sugar; mix just to combine. Add in the butter and beat until the butter pieces are the size of small peas and the mixture resembles coarse meal. Some butter pieces may not break down. If this happens, use your hands to squeeze the mixture together to break up the larger pieces.
With the mixer running on low speed, slowly add in the very cold water, 1 tablespoon at a time. Stop adding water when the mixture comes together and is in wet clumps. Be sure to not add too much water – you don’t want to dough to be extremely wet. You might not use all 5 tablespoons, or you might need to use more.
Pour out all the dough onto a lightly floured surface. Form the dough into a disc. Flour all sides of the dough, and wrap the disc in plastic wrap. Chill for at least 1 hour.
Preheat the oven to 325 degrees F.
When the dough is done chilling, remove from the refrigerator, and place the disc onto a floured surface. Dust the top of the dough with flour and, using a rolling pin, roll out the dough into a 12-inch circle, about 1/8 inch thick. While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking. If it starts to stick, add more flour to the surface.
Carefully roll the dough up onto the rolling pin and transfer it to a 9-inch deep-dish pie pan. Trim the excess dough hanging off the sides of the pan. Using your forefinger and thumb, crimp the sides of the dough. Place the pie pan in the refrigerator while making the filling.
To make the buttermilk maple filling, whisk together egg yolks, flour, and brown sugar in a medium bowl. Whisk in the maple syrup until incorporated. Add the buttermilk, vanilla extract, and salt and whisk until smooth.
Remove the pie pan from the refrigerator and pour the filling into the center of the pan. Place the pie in the oven to bake until the filling has set completely, and the crust is golden brown, about 1 hour.
Allow the pie to cool completely on a cooling rack. Slice, serve, and enjoy!