Yield: 8-12 SERVINGS
Prep time: 20 MIN
Cook time: 1 HR
Total time: 1 HR 25 MIN
This Maple Buttermilk Custard Pie has a creamy, smooth filling that is the perfect combination of tangy and sweet. It is a show-stopper for any parties!
FOR THE SPELT PIE CRUST:
1½ cup (210g) spelt flour
1 tablespoon (5g) turbinado sugar
¼ teaspoon salt
¼ teaspoon baking powder
2 tablespoons (30g) cream cheese
10 tablespoons (140g) butter
¼ cup ice water
1 egg white
1 teaspoon water
FOR MAPLE BUTTERMILK CUSTARD:
⅓ cup (52g) maple sugar
2 tablespoons (15g) cornstarch (or 3 tablespoons flour)
⅛ teaspoon salt
4 eggs, plus 1 egg yolk
½ cup (115g) heavy cream
½ cup (156g) maple syrup
½ teaspoon maple extract (optional)
1 teaspoons vanilla extract
1½ cups (34g) buttermilk
TO MAKE THE SPELT PIE CRUST:
Preheat oven to 375ºF (190ºC) and place one oven rack in the second to lowest spot and one in the middle.
Add the spelt, turbinado sugar, salt and baking powder to the bowl of a food processor. Pulse until combined.
Add in cream cheese and pulse 5 times. Add in butter and pulse 7 times.
With the motor running pour in the water and pulse until the dough forms together into a mostly cohesive ball. You can roll the dough immediately or wrap in plastic wrap and keep for up to 2 days in the refrigerator or up to 6 months in the freezer.
Roll out the pie dough to an 11 inches circle and line a 9 inches pie plate, crimp the edges as desired. Place in the freezer to firm up for 10-20 minutes.
Line the pie dough with a parchment round piece of paper and then add pie weights to fill (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes until the pastry is fully baked through. Whisk together egg white and water and brush the mixture on the hot pie crust all over, to help keep the crust crisp. Set aside prepared crust until ready to use.
Lower the heat to 335ºF (170ºC).
FOR MAPLE BUTTERMILK CUSTARD:
Whisk together the maple sugar, cornstarch and salt in a bowl. Add in 4 eggs and leftover egg yolk (leftover from egg white used to brush the crust), cream, maple syrup, and extracts. Strain the mixture. Then, whisk in the buttermilk at the very end.
Slowly pour the filling into the baked crust.
Place the pie onto your oven’s middle rack and bake it for 40 minutes, or until the custard has puffed about 1½ to 2 inches from the edge but still wobbly in the middle. The pie should have a temperature of 335ºF (170ºC) to 355ºF (180ºC).
Remove the pie from the oven, and place it on a rack to cool. When it’s completely cool, if needed, refrigerate until you’re ready to serve, up to 1 day ahead of time.
If you can’t find, or won’t buy Maple Sugar, you can substitute light brown sugar. But do note, unless you are using maple extract, the pie will taste less maple-y.