Maple Buttermilk Pie

Maple adds an autumnal touch to this traditional Southern pie typically sweetened with brown sugar. Add more or less nutmeg to the pie depending on your spice preferences, or even cardamom for a truly international flavor.

Casey Barber

Maple Buttermilk Pie

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    1 pie crust (1/2 master pie crust recipe), rolled to fit a 9-inch pie pan 1 tsp vanilla extract
    3 cups buttermilk 1/4 tsp freshly grated nutmeg
    3 large eggs 1/2 cup tapioca flour
    1 cup maple syrup


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes (Master Pie Crust recipe here), until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.

    • 2

      Reduce the oven temperature to 350.

    • 3

      Whisk the buttermilk, eggs, maple syrup, vanilla and nutmeg together in a large bowl. Whisk in the tapioca flour until fully incorporated.

    • 4

      Pour into the prepared crust and bake for approximately 30 minutes until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.

    • 5

      Cool the pie completely on a wire rack before serving.

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