Maple Buttermilk Pie with Meringue

Written by Becky

The snow fell all across the valley this weekend like a fluffy whipped meringue coating the top of every home and tree in the neighborhood. As the snow fell, we baked pie, Maple Buttermilk Pie. The first snow of the season is always the most magical; kids dust off their sleds to soar down the hills at Liberty Park while the adults brew up spiced apple cider and search for the snow shovel.


While many woke up with several inches of snow in the Salt Lake Valley, we experienced waking up to a white dusting in Eden, UT this weekend.  This tiny quiet town is a great getaway for Salt Lake folks, being many things that the city is not: uncommercialized, simple, and quaint. We cooked declicious meals, played our favorite board game (Settlers of Catan), caught up on our favorite TV shows (Pan Am and Modern Family), and took Henry for a long run. One of our favorite splurges in Eden is going for Tex-Mex at Carlos and Harley’s. Josh has searched high and low for something that resembles Tex-Mex in Utah and he found his match there. He’ll be talking about how perfect the tostada was for days I think.  Overall, our weekend was so relaxing it almost felt like a holiday, here are some Instagram photos from the weekend:

As we get ready for the real holiday weekend, I can’t help but think about what I’ll be cooking.  This Maple Buttermilk Pie is definitely on the top of the list.  I wanted to create a pie that is similar to our favorite Chess Pie, but different enough to have them both.  The rustic maple flavoring plus the fluffy meringue topping, help this pie to stand out among the rest!

I’ve made two versions of this pie, the first of which almost caused our house to burn down.  Let me explain… the liquid of the pie, bubbled over the pie onto the oven floor, then the nest time I heated my oven up the liquid on the bottom caught on fire.  Not to worry, my mother coached me well, and I quickly made a complete mess of the kitchen by throwing a sack of flour at the flame. After an hour of clean up and some research on how to clean an oven, and I was back on my feet, still with a whole tasty pie to enjoy.  I guess this is part of food blogging that you benefit from, I make the mistakes so you don’t have to… note:  put foil in the bottom of your oven and then if something leaks onto the foil, throw it away.  I hope your pie baking this season is less eventful!

Maple Buttermilk Pie with Meringue

Ingredients

  • 1 stick of butter (1/2 cup)
  • 3/4 cup brown sugar
  • ½ tsp vanilla
  • 3 eggs
  • 3 TB flour
  • 1/8 tsp salt
  • 2/3 cup buttermilk
  • 1/3 cup pure maple syrup
  • 1 pie crust, I used the Cooks Illustrated recipe
  • Meringue by Haley Burke:
  • 3 egg whites
  • 1 pinch cream of tartar
  • 4 Tb sugar
  • 1/2 tsp vanilla

Instructions

    for the pie crust
  1. Make the pie crust according to directions then refrigerate. After at least 30 minutes of cooling you can roll out the crust and place into a pie dish. You can pre-bake this pie crust for just 5-8 minutes in a 400 degree oven or just bake it along with the pie. If you pre bake the crust, it will be slightly more flaky and dry.
  2. In mixer cream butter and sugar together. Add vanilla then add one egg at a time to the mixture. Slowly add flour and salt. Stir in buttermilk and maple syrup then pour into prepared pie shell.
  3. Bake at 350 degrees for about 50 minutes. After 30 minutes cover the crust edge (an easy way to do this is to cut a circle of foil then fold the foil in half and cut a half circle out of the middle creating a ring of foil to put on the crust edge.
  4. To make sure the pie is done you can barely shake it to see if it is still liquid in the center.
  5. Meringue:
  6. Beat the egg whites and cream of tartar on high speed until frothy, then add in the sugar gradually (so the meringue doesn't lose any body). Continue to beat until stiff peaks form. Stir in the vanilla. Using a spatula, spoon the meringue over the pie, then have fun making the meringue look beautiful. Bake at 400 degrees for 8 minutes or until top is golden brown.

Notes

inspired by My Grandmother's Chess Pie and 101 Cookbooks Maple Pie

http://www.thevintagemixer.com/2011/11/maple-buttermilk-pie-with-meringue/

Comments (17)

  1. What exciting pie experiences (both the fire one and the yummy-looking one!) I didn't know about throwing flour on a kitchen fire–thanks for the tip. Does that work on grease fires too?

  2. Rach, yes- flour is what you use for grease fires! I'm so glad I remembered that as the flames billowed out of my oven :)

  3. What a lovely pie. I have neither made or tried a buttermilk pie and this twist plus meringue sounds heavenly.

    Eden is a lovely place. I've only seen it once (at the beginning of the Ogden 1/2 marathon) and ever since I've alwasy wanted to return.

    Settlers' fans unite. :)

  4. Hello all

    Did anyone experience a bit of clumping when the buttermilk and maple syrup were added? All was going well until the last two ingredients were added to the mixer. I’ve put the pie in the oven, even though it seems super “liquidy”. I hope it solidifies and tastes nice still.

    -Antonio

  5. I’m a bit of a pie novice – do i prebake the pie crust or just bake it all at the same time? All your recipes sound amazing, I can’t wait to try them!

    • For this pie, you’ll need to pre bake the crust. If you have pie weights use them so the pie crust won’t bubble up. If you don’t have the weights, you can use beans. Bake at 400 for just about 5-8 minutes. It will bake the rest of the way once you put the filling in. Hope that helps!!

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