2000s Recipes + Menus
Maple Buttermilk Pie
Serves6
- Active time:30 min
- Start to finish:3 1/2 hr
April 2002
Amish sugar and milk pies, which were once called “the poor man’s dessert,” prove the richness of simplicity.
- 1 (9-inch) baked pie shell
- 2 cups well-shaken buttermilk
- 2/3 cup Grade B maple syrup
- 6 large egg yolks
- 1/4 cup all-purpose flour
- 3 tablespoons maple sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
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Accompaniment:
lightly sweetened whipped cream
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Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.
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Whisk together remaining ingredients in a bowl until just combined and pour three fourths of custard into shell. Carefully put pan in middle of oven and pour in remaining custard with a cup.
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Bake until just set in center, about 55 minutes, then transfer pie to a rack to cool slightly. Serve warm or at room temperature.
Cooks’ note: Pie can be made 4 to 6 hours ahead and kept at room temperature.
- Keywords
- katy massam,
- pastry,
- dessert,
- pie,
- maple
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