2000s Recipes + Menus

Maple Buttermilk Pie

  • 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
  • Accompaniment:

    lightly sweetened whipped cream
  • Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.
  • 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.
  • 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.
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