Maple Buttermilk Custard Pie
Maple collection happens in late winter, just as the ice begins to melt, so technically, maple syrup is an ingredient that comes about in early spring, but we love using this flavor in the fall. We like to use Grade B syrup for its more robust maple flavor. There are three A grades of maple syrup: light amber, medium amber, and dark amber. After dark amber comes Grade B. This very dark syrup has a stronger maple flavor than Grade A and is great for cooking. Regardless of grade, make sure you use pure fresh maple syrup—never imitation—for this recipe.
Makes one 9-inch pie
Serves 8 to 10
Cornmeal Crust for a 9-inch single-crust pie (see here), partially prebaked (see here)
1 tablespoon unbleached all-purpose flour
1 tablespoon stone-ground white cornmeal
¼ cup packed light brown sugar
½ teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla paste (or vanilla extract)
1 cup sour cream
3 large eggs
1 large egg yolk
¾ cup maple syrup (preferably Grade B)
1 cup buttermilk
We love Poorfarm Farm’s small-batch, hand-harvested maple syrup from Vermont, and you, too, can order directly from them. See our “Sourcing” section for more information.
Position a rack in the center of the oven and preheat the oven to 325°F. 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 paste (or 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, or strain it into a separate bowl and then pour it into the shell. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 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. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
The pie will keep refrigerated for 2 days or at room temperature for 1 day.
Sour Cream Raisin Pie
Our grandmother regularly made this classic midwestern pie, and it was a favorite at our mother’s restaurant in Hecla, South Dakota. We follow our grandmother’s recipe here almost to the letter. Our only addition is to soak the raisins in a little allspice dram after plumping them with hot water; it adds a nice warmth and cuts the raisins’ sweetness.
Makes one 9-inch pie
Serves 8 to 10
All-Butter Crust for a 9-inch single-crust pie (see here), fully prebaked (see here)
1 cup raisins, chopped
3 tablespoons allspice dram or other liqueur (optional)*
1½ cups sour cream
1 cup whole milk
½ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
½ teaspoon kosher salt
2 tablespoons fresh lemon juice
2 large egg yolks
1 large egg
4 tablespoons (½ stick) unsalted butter
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
If you can’t find allspice dram (we like St. Elizabeth brand), try spiced rum or any type of spiced liqueur you can find.
In a large heatproof bowl, cover the chopped raisins with boiling water and allow to plump for 10 minutes. Drain well. Pour back into the bowl and sprinkle with allspice dram (if using). Position a fine-mesh sieve on the rim.
In a large heavy-bottomed saucepan, whisk together the sour cream, milk, brown and granulated sugars, cornstarch, salt, and lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and continue to simmer for 2 minutes longer, stirring constantly.
Whisk the egg yolks and egg in a small bowl. Slowly whisk in about 1 cup of the hot sour cream mixture to temper the yolks. Add the yolk mixture back to the saucepan, return the mixture to a boil, and cook for 1 minute, stirring constantly. Remove from heat.
Immediately pour the filling into the sieve and use a spatula to press through and scrape any filling clinging to the bottom of the sieve. Stir together with the raisins and allow the filling to cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
Stir in the butter 1 tablespoon at a time, fully incorporating each addition before adding the next. Pour into the prepared crust and press a piece of plastic wrap directly onto the surface of the filling. Refrigerate until firm, about 4 hours.
Just before serving, in the chilled bowl of an electric mixer beat the cream on medium speed until soft peaks form. Add the confectioners’ sugar and vanilla and continue beating on medium-low speed just until the cream holds stiff peaks. Remove the plastic wrap from the surface of the filling and spread the cream over the pie. Slice and serve.
The pie will keep refrigerated for 2 days.
Pear Anise Pie
Anise can be a controversial flavor note; it seems that people either love it or hate it. When paired with pears, however, the earthy sweet aroma of the anise elevates the delicate sweetness of the fruit in a perfect balance of flavors.
Makes one 9-inch pie
Serves 8 to 10
All-Butter Crust for a 9-inch double-crust pie (see here)
1 lemon
6 to 7 medium pears (enough for about 5 cups sliced)
½ cup plus 2 tablespoons granulated sugar
1½ teaspoons anise seeds
¼ cup packed light brown sugar
2 tablespoons all-purpose flour
¼ teaspoon ground allspice
½ teaspoon kosher salt
2 dashes Peychaud’s bitters
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing
We use a little Peychaud’s bitters in this pie for the aromatic anise flavor. Star anise can be used as a decorative element on the top as well.
Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top (see here and here).
Juice the lemon into a large bowl, removing any seeds. Prepare the pears using an apple-peeling machine, or core, peel, and thinly slice them with a sharp knife or on a mandoline. Dredge the pear slices in the lemon juice. Sprinkle with 2 tablespoons of the granulated sugar. Set aside to soften slightly and release some of the juices, 20 to 30 minutes.
Toast the anise seeds in a skillet over medium heat until fragrant, about 5 minutes. In the bowl of a food processor fitted with the blade attachment, combine the remaining ½ cup granulated sugar, anise seeds, brown sugar, flour, allspice, salt, and bitters; process until the anise seeds are chopped. Shake the sugar mixture through a fine-mesh sieve to remove the anise seed hulls.
Drain any excess juices from the pears and toss the pears with the sugar mixture. Tightly layer the pears in the prepared pie shell so that there are minimal gaps, mounding them slightly higher in the center. Arrange the lattice or pastry round on top and crimp as desired (see here and here).
Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425°F.
Brush the pastry with the egg wash to coat, and sprinkle with the desired amount of demerara sugar. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30 to 35 minutes longer. Test the pears with a skewer or sharp knife; they should be tender.
Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
The pie will keep refrigerated for 3 days or at room temperature for 2 days.