Heidi Swanson's Maple Buttermilk Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 371.2
- Total Fat: 16.0 g
- Cholesterol: 186.6 mg
- Sodium: 155.5 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 4.7 g
- Protein: 7.5 g
View full nutritional breakdown of Heidi Swanson's Maple Buttermilk Pie calories by ingredient
Introduction
This is Heidi Swanson's Maple Buttermilk Pie Recipe, from 101cookbooks.com . (http://www.101cookbooks.com/archives/maple-buttermilk-pie-recipe.html) This is Heidi Swanson's Maple Buttermilk Pie Recipe, from 101cookbooks.com . (http://www.101cookbooks.com/archives/mapl
e-buttermilk-pie-recipe.html)
Number of Servings: 8
Ingredients
-
Flaky Rye Pie Dough
75 g / v. scant 2/3 cup rye flour
175g / 1 1/2 cups unbleached all-purpose flour
1/4 teaspoon fine grain sea salt
8 oz / 1 cup salted butter
1/4 - 1/3 cup / 60 - 80 ml cold water or beer
Maple Buttermilk Filling
zest of one lemon
2 tablespoons brown sugar
6 egg yolks
1/4 cup flour
2/3 cup maple syrup (pref. grade b)
2 cups buttermilk
1 teaspoon vanilla extract
scant 1/2 teaspoon fine grain sea salt
Large grain sugar, for sprinkling
Directions
To assemble the pie:
Preheat your oven to 375F / 190C, with a rack in the bottom third. Roll out your pie crust on a flour dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Work quickly and keep the dough moving. Place between parchment paper or Silpats, and refrigerate while you make the filling. If you're nervous about rolling out the crust, have a look at the second part of Melissa Clark's video. See how she's not super fussy? Channel some of that. It's ok if your dough doesn't roll out into a perfect circle - you can patch and pinch later if needed. Just shoot for a 11 - 12-inch inch round.
Line a 9-inch / 23-cm pie plate with the pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers (see picture up above). Prick the crust a few times with the tines of a fork, then place in the refrigerator (for at least 10 minutes), while you make the filling.
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 the buttermilk, vanilla, and sea salt.
You need to pre-bake the pie shell. To do this, line it with parchment paper, fill to the top with pie weights, and bake until lightly golden, about 20 minutes. Carefully remove the weights and parchment, and continue baking for another 10 minutes, until golden.
Important: Dial the oven down to 325F / 165C.
Let the pie shell cool completely. Place on a baking sheet, and fill with about 2/3 of the maple-buttermilk filling. 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. Gently remove from the oven, sprinkle with a bit of large grain sugar, and cool on a rack. The cooler the pie is, the cleaner it will slice.
Serves 8.
Serving Size: Makes 8 slices
Preheat your oven to 375F / 190C, with a rack in the bottom third. Roll out your pie crust on a flour dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Work quickly and keep the dough moving. Place between parchment paper or Silpats, and refrigerate while you make the filling. If you're nervous about rolling out the crust, have a look at the second part of Melissa Clark's video. See how she's not super fussy? Channel some of that. It's ok if your dough doesn't roll out into a perfect circle - you can patch and pinch later if needed. Just shoot for a 11 - 12-inch inch round.
Line a 9-inch / 23-cm pie plate with the pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers (see picture up above). Prick the crust a few times with the tines of a fork, then place in the refrigerator (for at least 10 minutes), while you make the filling.
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 the buttermilk, vanilla, and sea salt.
You need to pre-bake the pie shell. To do this, line it with parchment paper, fill to the top with pie weights, and bake until lightly golden, about 20 minutes. Carefully remove the weights and parchment, and continue baking for another 10 minutes, until golden.
Important: Dial the oven down to 325F / 165C.
Let the pie shell cool completely. Place on a baking sheet, and fill with about 2/3 of the maple-buttermilk filling. 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. Gently remove from the oven, sprinkle with a bit of large grain sugar, and cool on a rack. The cooler the pie is, the cleaner it will slice.
Serves 8.
Serving Size: Makes 8 slices