This Maple Buttermilk Pie has a creamy, smooth filling that is the perfect combination of tangy and sweet. Bake it up in a hearty Spelt Pie Crust with decorative maple leaves for a festive look. It’s crucial to bake the pastry fully before pouring in the filling, and to brush it with a whisked egg white while it is still hot. Custards are baked at a low temperature so it would be impossible for the crust to actually bake with the filling inside, so be sure to follow the instructions for blind baking the crust. The brushed on egg white helps create a barrier between the filling and the crust. This helps keep the pie crust crisp after the custard has been baked.
For Maple Buttermilk Custard:
See post for more information for how to make decorative cut-out pie pieces.
Granulated Maple Sugar is a fun and delicious addition to this pie. However, it's not make-or-break, so if you don't already have maple sugar or have a cheap easy source to get it, it can be skipped in place of light brown sugar.
Maple extract or Maple flavor is common enough in grocery stores and really helps amp up the maple flavor in this pie, so unlike the maple sugar, I do recommend including this in the recipe. I've purchased it at Whole Foods, Shaws, Stop and Shop and on Amazon. Just be sure to be all natural, and not imitation maple extract.
Recipe inspired by one from Gourmet Magazine (April 2002)
Keywords: Maple Buttermilk Custard Pie
Find it online: https://everydaypie.com/maple-buttermilk-pie/