Maple Buttermilk Pie

The flavours of this pie from Four and Twenty Blackbirds remind us of cheesecake - smooth, tangy, creamy and sweet. Creators Emily and Melissa recommend using Grade B syrup because of its robust and strong maple flavour which is great for cooking and baking. We used an Einkorn Pastry Dough for this pie but a Spelt Pastry Dough or our Flourist Pastry Dough for those who are local would be wonderful too!

Maple Buttermilk Pie
1 tbsp Flourist Sifted Red Spring Wheat Flour
1 tbsp stone ground white cornmeal
1/4 cup (37.5 g) brown sugar
1/2 tsp salt
5 tbsp butter (65 g), melted and slightly cooled
1 tsp vanilla extract
1 cup (250 g) sour cream
3 eggs
1 egg yolk
3/4 cup maple syrup
1 cup buttermilk, shaken
1 recipe for Einkorn Pastry Dough (recipe yields dough for 2 single crust pies)
1 egg white

Pre-Bake Pie Dough
Remove pie dough from the fridge. Lightly flour a rolling pin and roll one disc into a circle about 13 inches wide and approximately 1⁄8-1/4" thick. Gently ease the dough into a 9-inch pie pan, lightly pressing it into the contours of the pan and making sure there is about 1/2 inch over hang all around. If any part tears or comes away, simply press the dough back together. Fold the edges over and crimp into a decorative pattern with your fingers or a fork. Place in freezer until frozen solid, about 30 minutes. 

Preheat oven to 400°F and place a baking sheet in the oven to heat up. 

Remove pie shell from the freezer and line it tightly with two pieces of aluminum foil (shiny side down, one piece going horizontally and the second vertically). Press the foil tightly into the bottom and edges of the pie pan. Pour pie weights (dry beans, rice or sugar also work well) onto the aluminum foil and fill until close to the top. Place pie pan on the pre-heated baking sheet (don't forget the pan will be very hot!) and bake for approximately 30-45 minutes, until the pastry dough is set and almost dry to the touch. If the dough looks soft or gooey, continue baking for 5 more minutes before checking again. 

Remove the foil and pie weights and return crust to the oven to bake for an additional 5-10 minutes. If the bottom of the crust has puffed, prick with the tines of a fork to allow stems to escape. Set aside to cool for a few minutes. Turn oven down to 350°F and make the egg wash.

To make an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the bottom and sides of the pie dough with egg wash, this helps to protect the dough from becoming soggy. Place crust in the oven and bake for 5 minutes to set the seal. Set pre-baked pie shell on a cooling rack while the filling is being prepared.

Assemble Filling and Bake
Turn oven back up to 375°F.

In a large mixing bowl, combine flour, cornmeal, brown sugar and salt, whisk together. Slowly pour in melted but cooled butter and continue whisking until thoroughly combined. Add vanilla and sour cream, mix together. Add eggs and egg yolk, one at a time, ensuring that each egg is completely incorporated before adding the next. Pour in maple syrup and buttermilk and whisk until homogenous. 

Place pre-baked pie shell on a baking tray. Using a fine mesh sieve, strain the filling directly into the  pie shell and place in oven. Bake for 45-60 minutes until the edges of the filling are set and slightly puffed and the centre has a wobble. The custard will continue to cook and firm up after the pie is removed from the oven. 

Allow pie to cool for 2-3 hours before slicing and serving. Pie can be eaten warm, room temperature or cool.