Breads & Biscuits, Desserts, Holidays, Pies & Tarts

Buttermilk Maple Pie

November 17, 2011
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
Pie Crust
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!
Pie dough recipe adapted from Baking Illustrated and Simply Recipes. Maple Buttermilk filling from 101 Cookbooks

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  • Melissa November 17, 2011 at 8:03 pm

    mmmmm! perfect with a cup of coffee!
    Did you save me a piece of this one?

  • Ann November 18, 2011 at 3:53 am

    Wow – this looks delicious! I’m over from Chef Dennis’s blog (I got there EARLY) Congratulations on a terrific guest post and It’s so nice to meet you!

  • mangiabella November 18, 2011 at 4:04 am

    krissy, Chef Dennis sent me your way, I am in love with your pumpkin marshmallow cinnamon cake…it is truly decadent! I perused your recipe index and it is just chock full of amazingness….so thrilled to discover you from Chef D….

  • anne November 18, 2011 at 4:39 am

    Hey there , Krissy ! Been salivating over your yummy cake at Chef Dennis blog 😀 Just want to say , Awesome job ! 😉 Oh ! That pie also worth drooling , too 😀

  • Patti November 18, 2011 at 5:16 am

    Great job on the guest post , cake looks amazing and so delicious. the pie also looks wonderfully scrumptious.

  • Krissy's Creations November 18, 2011 at 6:36 am

    Yes I did :). It’s in refrigerator now!

  • Krissy's Creations November 18, 2011 at 6:38 am

    Thank you everyone who came over from Chef Dennis’ blog! I’m SOO happy that you enjoyed the post :).

  • Kiri W. November 18, 2011 at 2:02 pm

    I’ve never had a buttermilk pie, but this looks deliciously creamy, and maple is always a wonderful, subtle flavoring. 🙂

  • Sarah Catherine November 18, 2011 at 7:31 pm

    That is so cool that you made this pie! There’s a recipe just like it in Baked Explorations and I’ve always wanted to try it being that it’s untraditional for me too. I’m also on a pie/dessert kick, come check out the pecan pie I made on my blog today. I’m excited because I’m making everything ahead and freezing it since I’ve got to be at the hospital for a 12 hour shift Wednesday (horror!). Thanks for sharing this pretty pie!

  • Krissy's Creations November 19, 2011 at 6:49 am

    @Sarah Catherine
    Great Pumpkin Pie! Looks delish 🙂

  • Anonymous November 21, 2011 at 3:37 am

    I’ve been wanting to make this pie since I saw it on 101Cookbooks. Yours looks wonderful. 101Cooksbooks uses 2/3 cup of maple syrup and yours lists 1/3. Is that a typing error or did you really cut the amount in half.

  • Krissy's Creations November 21, 2011 at 3:46 am

    I cut the recipe in half. I thought it added a subtle maple flavor without being too sweet.

  • guest November 24, 2011 at 1:57 am

    Is the filling supposed to come out watery? If not, what can i do to fix it???

  • Krissy's Creations November 27, 2011 at 4:51 am

    After baking the pie, the filling will hold together and become gelatin like.  Is it coming out watery after baking it?