I totally failed last week at this pie project. I had the best of intentions, I really did. On Sunday, I attempted to make a pie crust. Twice. And twice I failed. Lots of flour and two sticks of butter later, I gave up. You know when you have those days where nothing seems to go right? Yeah, that was the type of day I was having.
I’ve been working a lot of overtime at work, it’s our busy season right now. Ten+ hour days are not conducive to me being productive at home. Before I knew it, the week was gone and here we are now.
So today I made two pies. One for last week and one for this week. My house smells yummy, but I’ve got two pies that need to find a home. Any takers?
Today was a good day. I baked, aka my idea of relaxing. I looked through all my garden seeds that arrived in the mail yesterday. I’m so excited about this year’s garden. I can’t wait to get started. I checked out a farmer’s market I hadn’t been to before. And I’m so glad I did – pretty sure it’s my new favorite market. There was so much to look at – fresh produce, locally baked bread, honey, jams, local meats (I spotted beef, pork, chicken, and lamb), rice, flowers, and cheese. One booth was even selling fresh oysters. I can’t believe I went this long without knowing about this little gem.
Last week’s and this week’s pie are more from my new favorite cookbook, The Four & Twenty Blackbirds Pie Book. I can’t get enough of it. Obsessed.
I’ll be back later in the week with this week’s pie. For now, hope you enjoy this recipe and maybe it serves as some inspiration for your own baking endeavors!
Week 2: Maple Buttermilk Custard Pie
slightly adapted from the original recipe via The Four & Twenty Blackbirds Pie Book
all butter pie crust for a 9-inch single-crust pie, partially pre-baked
1 tbs unbleached all-purpose flour
1 tbs stone-ground cornmeal
1/4 cup packed light brown sugar
1/2 tsp kosher salt
5 tbs unsalted butter, melted
1 tsp vanilla extract
1 cup sour cream
3 large eggs
1 large egg yolk
3/4 cup maple syrup (preferably Grade B)
1 cup buttermilk
Position a rack in the center of the oven and preheat the oven to 325 degrees. 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 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. Bake on the middle rack of the oven for 45-55 minutes, rotating 180 degrees when the edges start to set, 30-35 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.
Allow to cool completely on a wire rack, 2-3 hours. The pie will keep refrigerated for 2 days or at room temperature for 1 day.