maple buttermilk custard pie.

Yesterday fall showed up.

I made spiced apple pancakes.  I wore my favorite pair of thick socks (probably one of 3 pairs of socks I willingly wear).  I consumed grilled cheese in sweatpants.  I took my leather jacket and sweaters out of hibernation and then I baked a pie to celebrate this momentous occasion. 

Tyler will be the first to tell you that I have an unnatural obsession with maple syrup.  There is something undeniably delicious about it.  I love it drizzled (OK, poured) over pancakes and waffles and pumpkin flavored oatmeal.  I love it mixed into plain yogurt and used as a substitute for sugar in any and all baked goods which is how this pie caught my attention. 

I tend to gravitate towards fruit pies, but this one with the combination of cornmeal, buttermilk, and maple syrup seemed too irresistible to ignore.  And irresistible it is! The custard is divine - tangy, flavorful, and oh so creamy.  The cornmeal crust provides the perfect amount of textural contrast to the custard. 

(Not a bad way to usher in fall.) 

Maple Buttermilk Custard Pie

Recipe from The Four and Twenty Blackbirds Pie Book 

Cornmeal Crust for a 9-inch single-crust pie, partially pre-baked (recipe below)
1 tablespoon unbleached all-purpose flour
1 tablespoon stone-ground white cornmeal
¼ cup packed light brown sugar
½ teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla paste (or vanilla extract)
1 cup sour cream
3 large eggs
1 large egg yolk
¾ cup maple syrup (preferably Grade B)
1 cup buttermilk

Position a rack in the center of the oven and preheat the oven to 325°F. Place the prebaked pie shell on a rimmed baking sheet.

In a large bowl, mix together the flour, cornmeal, brown sugar, salt, and melted butter. Add the vanilla paste (or vanilla extract) and the sour cream and stir until smooth. Add the eggs and egg yolk one at a time, blending well after each addition. Add the maple syrup and buttermilk and mix until smooth.

Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. (FYI: I was left with about 1/3 cup of filling that would not make it through the strainer.) 

Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking.

The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly.

Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature for 1 day.

Cornmeal Crust (for a single-crust pie)

1 cup unbleached all-purpose flour
¼ cup stone-ground cornmeal
½ teaspoon kosher salt
1½ teaspoons granulated sugar
¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces
½ cup cold water
2 tablespoons cider vinegar
½ cup ice

Stir the flour, cornmeal, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a spatula. With a pastry blender (or using your fingers like we did), cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

How to partially pre-bake it: Once dough has been chilled in the refrigerator for at least 30 minutes, roll it out and shape it into a 9-inch pie plate. Use a fork to prick all over the bottom and sides, 15 to 20 times. Place the shaped crust in the freezer. Position the oven racks in the bottom and center positions, place a rimmed baking sheet on the lowest rack, and preheat the oven to 425°F.

When the crust is frozen solid (about 10 minutes), line it tightly with a piece or two of aluminum foil. Make sure the edges are completely covered and there are no gaps between the foil and the crust.

Pour pie weights or dried beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until crimped edges are set but not browned.

Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze (1 egg white whisked with 1 teaspoon of water) to moisture-proof the crust. Return the pan, on the baking sheet, to the oven’s middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.