MAPLE BUTTERMILK PIE

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Pies and tarts are the best for taking to your pal’s house. No heating of sauce, no fear of collapse, minimal balancing on the bus. So, stick this one in your back pocket (or, a cake tin), especially if you love a slightly savoury sweet thing. It’s the new custard tart. Eat it with loads of sour cream.

I love you, Gourmet.

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TIN:
23cm tart tin (preferably with a pop-out bottom), buttered up

CRUST:
200g plain flour
100g cold unsalted butter, cut into cubes
Pinch of salt
Cold water

CUSTARD:
380ml buttermilk
100ml maple syrup
4 egg yolks
25g plain flour
25g light brown sugar
½ tsp vanilla
Pinch of salt

COLD HANDS, GOOD PASTRY:
1. Rub the cubed butter into the flour and salt until it looks like coarse breadcrumbs.
2. Add ice cold water very gradually, until the mixture comes together into a smooth ball.
3. Flatten it slightly (to make it easier to roll later), then wrap it in cling film and leave to chill in the fridge for at least 30 minutes.
4. Pre-heat the oven to 180°C.

BAKE THE BOTTOM:
5. Roll out the pastry and line your tin with it.
6. To blind bake, cover the base with greaseproof paper and fill it with baking beans.
7. Put it in the oven for 10-15 minutes, removing the beans and paper for the last five minutes.
8. Turn the oven down to 160°C.

MAKE THE CUSTARD:
9. Whisk all of the custard ingredients together in a bowl, until just combined and lump-free.
10. Pour three quarters of the custard into the pastry shell.
11. Move the tin into the middle of the oven and pour in the remaining custard once it’s in place.
12. Bake until just set in the middle – about 55 minutes.
13. Serve warm or at room temperature.

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