Maple Buttermilk Pie

It’s sugaring season folks.

Just about this time of year we head north east and volunteer at a friends maple syrup farm. Our job is to boil down the syrup and pour it over trays of fresh snow so visitors to the farm can twirl the cooling Maple Taffy around sticks n pop it into their mouths, it’s a sticky job but someone’s got to do it.

sugar shack

waiting for the syrup to boil so I can spread it onto the snow and turn it into taffy. I am a sticky mess at this point with fudgey maple bits all over my sweater.

tree tapping

practice tapping a tree

Linlor Farms sugar shack

Linlor Farms sugar shack

Sugar bush.

Lori does it old style, there are just buckets, no sap lines

sap buckets

Takes a lot of sap to make syrup

sugar shack

Linlor Farms is one of my favorite Norwood places to visit in the Spring. The Burtt family have been farming this land for 6 generations and still run the sugar bush traditionally, collecting sap in buckets.

maple sugar

Too warm for sap to run, nothin but empty buckets

maple syrup farm

Dale loves him some taffy.

Go visit a local sugar bush and see where that golden goodness comes from, yup it does grow on trees!

Maple Buttermilk Pie

– you can use any baked pie crust you like but this one’s got a nice nutty quality and somehow manages to leave me with less guilt over eating that second slice, ha.

maple buttermilk pie w rye crust

Flaky Rye Pie Dough

  • 75 g / v. scant 2/3 cup rye flour
  • 175g / 1 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon fine grain sea salt
  • 8 oz / 1 cup salted butter (or lard)
  • 1/4 – 1/3 cup / 60 – 80 ml cold water or beer

Preheat your oven to 375F / 190C, with a rack in the bottom third.

Mix the dry ingredients together, then add to the butter and crumble it up between your fingers till the texture is pea sized balls. It’s those pockets of fat melting between the layers of flour that give a crust it’s flakiness. if the balls are too small you will end up with hard pressed layers, nobody likes a tough crust! Add your liquid teaspoon by teaspoon till the mixture starts to gently hold together then fold & roll on a lightly floured surface just 2 or 3 times.  If you are having troubles with your dough sticking and getting gummy pop it in the fridge for a bit.  Cool dough is much easier to work with.

This makes enough crust for one double crust pie, or two single crust pies.
-here’s a tip…put some parchment paper under your pastry before rolling, then its super easy to grab the paper and fold your rolled circle into quarters. Lift that quarter up and into the pan and unfold. easy peasy!

Line a 9-inch / 23-cm pie plate with the pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers (see picture up above). Prick the crust a few times with the tines of a fork, then place in the refrigerator (for at least 10 minutes), while you make the filling.

Now for the goodstuff!

Maple Buttermilk Filling

  • Large grain sugar, for sprinkling

To make the filling, combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the maple syrup, stirring. Then the buttermilk, vanilla, and sea salt.

Back to the pie crust!

You need to pre-bake the empty pie shell. Make sure you prick the bottom of the dough with a fork to keep it from shrinking while you cook it.  No one is ever going to see this once the filling is in so go wild.

Bake the empty shell until lightly golden, about 20 minutes. Have a look at your top edges, if they are getting a little brown you can make a little guard for them using some scrunched up tinfoil draped around the edge.  It will deflect some of the heat of the parts closer to the top of your element so the whole crust cooks up even. Continue baking for another 10 minutes, until golden.

Important: Dial the oven down to 325F / 165C.

Let the pie shell cool completely. Place on a baking sheet, and fill with about 2/3 of the maple-buttermilk filling. Move into the oven, and quickly, but carefully, pour the rest of the filling into the pie crust. Bake until the filling is set, about an hour. Gently remove from the oven, sprinkle with a bit of large grain sugar, and cool on a rack. The cooler the pie is, the cleaner it will slice.

yup, you guessed it, another wonderful recipe from 101 cookbooks

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2 thoughts on “Maple Buttermilk Pie

  1. This pie looks delicious!!

  2. […] pancakes soaked with Homemade maple syrup Crocus and Hen & Chick poking up in the sunshine 2 little dogs excited to explore High Park […]

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