Buttermilk Pie

• portionen: 8 servings
• aktive zeit: 1 hour
• gesamtzeit: 2 hours

Zutaten

1 pie crust, enough for one bottom crust

zest of one lemon

2 tablespoons brown sugar

6 egg yolks, plus more for crust

1/4 cup flour

2/3 cup maple syrup

2 cups buttermilk

1 teaspoon vanilla extract

scant 1/2 teaspoon fine grain sea salt

Large grain sugar, for sprinkling

Anweisungen

To Assemble the Pie:

Preheat your oven to 375°F / 190°C, with a rack in the bottom third.

Roll Out the Pie Dough:

If your pie dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 15 minutes or so. Lightly flour your work surface and rolling pin. Roll the pie dough out, large enough to relax into a 9-inch / 23 cm pie dish with extra dough a bit beyond the edge, 11 or 12 inches. As you’re rolling the dough turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed.

Transfer the dough into your pie dish by gently wrapping it around a rolling pin and unrolling it across your pie dish. Coax the pie dough into place, and then press into the pan to anchor it. Work quickly so your dough doesn’t warm. Trim a bit with scissors or a sharp knife if needed. To make a decorative edge, crimp or pinch around the pie using a fork or pressing your thumb and forefinger of one hand into the forefinger of the other hand. Chill in the freezer for 15-20 minutes.

Make the Buttermilk Filling:

In the meantime, to make the filling, combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the maple syrup, stirring. Then add the buttermilk, vanilla, and sea salt. Stir until uniform.

Bake the Pie Crust:

You’re going to bake this pie crust, cool it completely, fill it, and bake again until the filling is set.

Remove the pie crust from the freezer and place the pie dish on a large baking sheet. Line the crust with parchment paper or aluminum foil and fill with baking weights. Dried beans, rice can be used for this purpose and saved for future use. I like to make sure the foil doesn’t cover the edge, allowing me to gauge how the crust is progressing in the oven.

Transfer to the oven. Bake until the edge is lightly golden, this usually takes 20-25 minutes or so. Remove from the oven and carefully remove the pie weights. Prick the base of the crust all over with a fork to prevent puffing. Place the crust back in the oven and continue to bake until the bottom of the crust is medium golden. This usually takes another 10-15 minutes or so. Remove from the oven and let the pie shell cool completely.

Important: Dial the oven down to 325°F / 165°C.

Fill the Pie

When you’re ready to fill the pie, place it on a rimmed baking sheet, and fill with about 2/3 of the maple-buttermilk filling. Brush the edges of the crust with a light coating of beaten egg (I use whatever is residual in the egg bowl). Move into the oven, and quickly, but carefully, pour the rest of the filling into the pie crust. Bake until the filling is set, about an hour. If the rim of the crust is getting too dark, protect it with foil or (my preference) a pie crust shield. Gently remove from the oven, sprinkle with a bit of large grain sugar, and cool on a rack, at least a couple hours. The cooler the pie is, the cleaner it will slice.

Nährwertangaben

• Kalorien: 277 kcal
• Gesamtfett: 11 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 6 g
• Cholesterin: 152 mg
• Natrium: 276 mg
• Gesamtkohlenhydrate: 38 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 22 g
• Eiweiß: 6 g