The aroma of a freshly baked pie fills the kitchen, wrapping around you like a warm hug. That sweet, rich scent of maple mingled with the comforting notes of buttermilk transports me back to lazy Sundays at home. As family gathered around the table, laughter spilled into every corner, and the simple act of sharing dessert turned into a cherished tradition. Today, I present to you one of my family’s favorites: Maple Buttermilk Pie. This dish evokes memories of those joyful moments, reminding me that cooking is about connection, flavor, and love.
Why This Maple Buttermilk Pie Means So Much
Maple Buttermilk Pie has a special place in our family. I remember the first time I ever tasted it. My grandmother made it one evening as we prepared for a family reunion. The way she combined the simple ingredients with care and affection made every slice a testament to her love for us. Each bite was creamy, sweet, and a little tangy from the buttermilk, which perfectly complemented the warm, earthy undertones of maple.
From that day on, it became a staple in our gatherings, a dessert that sparked conversation and a natural centerpiece at every table. It feels like home—an invitation to slow down, savor, and share stories. Whenever I make this Maple Buttermilk Pie, I feel her presence in the kitchen, encouraging me to create those same beautiful memories for my family. With each slice served, I hope to inspire warmth and connection, just as she did.
The Simple Process Behind It
“Every time I stir this pot, it smells just like Sunday at home.”
Making Maple Buttermilk Pie is a rhythmic dance of gathering, mixing, and pouring—one that fills the kitchen with delightful anticipation. The first step is always a joyful one, reaching into the pantry to gather the ingredients. Watching the flour spill into the bowl, the distinct crunch of sugar, and the silky movement of the egg yolk slowly coming together feels like a gentle embrace of home.
As I prepare the pastry, I find joy in rolling the dough to a perfect circle before placing it into the pie plate. The sound of the rolling pin gliding over the surface, the soft touch of the dough beneath my fingers, all breathe life into the kitchen. Once it’s in the oven, I wait, listening to the comforting ticking of the timer, a countdown to deliciousness.
As the filling comes together, each ingredient adds its own character. Mixing the maple syrup with the buttermilk creates a sweet yet tangy mixture, dancing in the bowl. The heavy cream adds richness, and the eggs bring a beautiful structure to the filling. There’s something magical about stirring it all together, watching the colors come alive, and anticipating that first slice.
Ingredients You’ll Need
To create this Maple Buttermilk Pie, you’ll want to gather the following ingredients:
1 prepared Spelt Pie Crust
1 prepared Pâte Sucrée
1 egg white (egg yolk reserved for filling)
1 teaspoon water
1/3 cup (52 grams) maple sugar or light brown sugar (see note)
2 tablespoons (15 grams) cornstarch (or 3 tablespoons flour)
1/2 teaspoon kosher salt
4 eggs (plus 1 egg yolk reserved from crust)
1/2 cup (115 grams) heavy cream
1/2 cup (156 grams) pure maple syrup
1/2 teaspoon maple extract
1 teaspoon vanilla extract
1-1/2 cups (340 grams) buttermilk
As you gather these ingredients, think about the warmth they will bring to your kitchen. The rich maple syrup gives a cozy sweetness, while a little extra vanilla enhances the comforting aroma filling the air. All the elements collaborate to create a pie that feels like a warm hug on a plate.
Step-by-Step Directions
- Preheat your oven to 375ºF. Place one oven rack in the second to lowest spot and one in the middle. This will help your pie bake evenly.
- Prepare your pastry: Roll out the pie dough to an 11-inch circle and line a 9-inch pie plate, crimping the edges as you desire. Place the crust in the freezer to firm up for about 10 to 20 minutes, which will help create that perfect flaky texture.
- Whisk together the egg white and water in a small bowl and set aside for later.
- Line the pie dough with a round piece of parchment paper and add pie weights to fill the crust. Dry rice, beans, or lentils work great. Push those pie weights to the edges for an even bake. Then, pop the crust in the oven and bake for 20 minutes on the lower rack.
- Remove the pie from the oven and carefully take out the parchment and weights. Return the crust to the oven and bake for an additional 5 to 10 minutes until it’s fully baked through and golden brown.
- Brush the whisked egg white on the hot pie crust. The residual heat will set the egg white, adding a nice sheen to your crust. If it doesn’t set right away, place it back into the oven for another minute or so until cooked through. Set aside the prepared crust until you are ready to fill it.
- Lower the heat to 350ºF.
- To make the filling: In a mixing bowl, whisk together the maple sugar (or brown sugar), cornstarch, and kosher salt. Add in the four eggs and leftover egg yolk from the crust, along with the cream, maple syrup, and extracts. Strain this mixture through a fine sieve twice to ensure a silky texture. Finally, whisk in the buttermilk, doing this at the very end to prevent any curdling.
- Now we will pre-cook the custard mixture: Pour the buttermilk custard into a medium pot and turn the heat to medium-low. Stir constantly with a rubber spatula for about 5 to 7 minutes until the mixture has slightly thickened, reaching about 160ºF. It’s important not to boil this custard—just gentle heat to help it form.
- To check if the custard is properly thickened, dip a wooden spoon into the mixture and draw a line on the back with your finger. If that line holds, your custard is ready! If it collapses quickly, give it a minute or two more.
- Slowly pour the thickened filling into the baked crust, being careful not to spill.
- Place the pie onto your oven’s middle rack and bake for 40 to 45 minutes. The custard will puff up about 2 inches from the edge but remains slightly wobbly in the middle, which is just right. Aim for a temperature of 180ºF.
- Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely. If you’d like, you can refrigerate it until you’re ready to serve, which can be up to a day ahead.
- Finally, decorate as you desire with whipped cream or crumble some baked crust cookies on top for an extra treat.
How We Enjoy Maple Buttermilk Pie at Home
The moment our Maple Buttermilk Pie is ready to serve, there’s an undeniable buzz of excitement that fills the air. I often set the table with our favorite dishes, soft napkins, and a beautiful centerpiece, preparing for a cozy evening. As we gather around, I place the pie at the center—the beauty of its custard filling glistening under the soft light.
We take turns cutting generous slices, the crust crunching slightly as we dig in. Each bite offers a delightful balance of sweetness and tang, a reminder of the warmth built into every moment. We often pair our slices with a dollop of freshly whipped cream, adding a light airy touch that elevates the dessert even further.
As we eat, laughter flows naturally, stories are shared, and memories are made. Whether it’s a quiet family dinner or a festive gathering, Maple Buttermilk Pie becomes the sweet anchor of our meal, bringing joy, comfort, and a little touch of nostalgia.
Keeping It Fresh and Comforting
Storing your Maple Buttermilk Pie is simple, and it even gets better with time. Once fully cooled, cover it gently with plastic wrap or place it in an airtight container. Keeping it in the refrigerator will help preserve its flavors and creamy texture.
When you’re ready to serve leftovers, simply pull it from the fridge and let it sit at room temperature for about 15 minutes while you brew a fresh cup of coffee or tea. The flavors have a chance to revive themselves, creating a lovely balance once more.
You might find that overnight, the flavors mellow and deepen, allowing that rich maple and buttermilk to shine even brighter—a wonderful surprise for the next day.
Amelia’s Kitchen Notes
- If you’re looking for a gluten-free option, swap out the pie crust with a ready-made gluten-free variety or a homemade almond flour crust.
- For a richer taste, consider using half-and-half instead of heavy cream, which adds a luscious creaminess.
- The filling can sometimes bubble up during baking, so if you notice it rising too quickly, you can gently place a piece of foil around the edge of the pie to prevent over-browning.
- Clean-up can feel daunting, but I find that soaking your mixing bowls and utensils in warm, soapy water while the pie bakes makes a world of difference.
Family Variations on Maple Buttermilk Pie
Our family loves to add little twists to this beloved recipe to keep things interesting. Depending on the season, you can incorporate different flavors. For example, in fall, a sprinkle of cinnamon or nutmeg in the filling brings a cozy warmth that feels like a hug on a chilly day.
In summer, folding in fresh berries before baking can brighten the flavor. The tartness of raspberries or blueberries dances beautifully with the sweet buttermilk base, creating a delightful and refreshing dessert.
I also like to slice in some citrus zest, like lemon or orange, for a little zing. It contrasts wonderfully against the sweetness of the maple syrup, giving it an unexpected twist that surprises every time.
FAQs About Maple Buttermilk Pie
Can I make this ahead of time?
Yes! In fact, making Maple Buttermilk Pie a day in advance can enhance the flavors as they meld together. Just remember to store it carefully in the refrigerator.
What’s the best way to serve it?
Serving your pie chilled or at room temperature works wonderfully. You can add a warm cup of tea or coffee on the side to complete that comforting experience.
How should I store leftovers?
Leftovers should be covered and kept in the refrigerator. They’ll stay fresh for about 3 to 4 days. The flavors actually develop a loving richness as they sit.
Can I use a different sweetener?
Absolutely! If maple sugar isn’t available, light brown sugar or even coconut sugar can work as substitutes. Just remember that each choice slightly alters the flavor, so choose according to your preference.
What should I do if the filling is too runny?
If you notice the filling didn’t set properly, it could be a matter of oven temperature or baking time. Simply give it another gentle bake, keeping an eye to ensure the edges don’t overcook.
A Final Thought
I hope this Maple Buttermilk Pie brings a little warmth and inspiration to your kitchen, just as it has for mine. Cooking is a love language that we pass down through generations, creating memories and bonds that last a lifetime. May this pie find its way to your table, sparking joy, laughter, and a sense of home for you and your loved ones. Until the next recipe, happy baking!
Maple Buttermilk Pie
Ingredients
Method
- Preheat your oven to 375ºF. Place one oven rack in the second to lowest spot and one in the middle.
- Roll out the pie dough to an 11-inch circle and line a 9-inch pie plate, crimping the edges as you desire. Place the crust in the freezer for about 10 to 20 minutes.
- Whisk together the egg white and water in a small bowl and set aside.
- Line the pie dough with a round piece of parchment paper and add pie weights to fill the crust.
- Bake the crust for 20 minutes on the lower rack.
- Remove the pie from the oven, take out the parchment and weights, and bake for an additional 5 to 10 minutes until golden brown.
- Brush the whisked egg white on the hot pie crust and set aside.
- Lower the heat to 350ºF.
- In a mixing bowl, whisk together the maple sugar (or brown sugar), cornstarch, and kosher salt.
- Add the eggs and leftover egg yolk, cream, maple syrup, and extracts. Strain this mixture through a fine sieve.
- Whisk in the buttermilk carefully to avoid curdling.
- Pour the buttermilk custard into a medium pot and turn the heat to medium-low. Stir continuously until it thickens slightly (about 5 to 7 minutes).
- Pour the thickened filling into the baked crust and bake for 40 to 45 minutes.
- Remove the pie from the oven and let it cool completely.
- Serve with whipped cream or crumbled baked crust cookies on top if desired.
