Buttermilk Pie (with a Hint of Maple Syrup)

I woke up one day in the middle of winter with an urge to visit Quebec city. It was a quick, fairy-tale trip complete with crackling fireplaces, large and comfortable beds, and plenty of cheese and chocolate. I was also taken with the omnipresent maple pie. Well, perhaps I was more than taken with this dessert, since I tasted many versions as I ate my way through Quebec City. It vaguely reminded me of a too-sweet version of the buttermilk pie a friend’s mom used to make. Buttermilk pie is supposedly of Texan origin, though you will not find it on many Texas menus these days. It is essentially a custard thrown into a pie shell; it comes together in mere minutes (not including the baking time). I fused my favorite aspects of Canadian maple pie with that forgotten buttermilk pie and came up with this sweet maple-infused custard hybrid.


  • 1 ball Classic Pie Dough
  • 4 large eggs
  • 2 tablespoons plus 1 teaspoon flour
  • ¾ cup granulated sugar
  • ¼ cup firmly packed dark brown sugar
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 cup buttermilk
  • ¼ cup pure maple syrup


Dust a work surface with a sprinkling of flour and roll the dough ball out into a 12-inch round. Transfer it to a 9-inch pie plate and carefully work it into the bottom and up the sides, folding it under and crimping the edges as you go. Wrap and freeze the crust until it is firm, about 30 minutes (it will keep this way for up to 3 months).

Preheat the oven to 325 degrees F.

In large bowl, lightly beat the eggs. Whisk in 2 tablespoons of the flour. Don’t be alarmed if the mixture appears curdled after the addition of the flour—it will come back together. Add both sugars and whisk until the mixture is well combined and uniform in color. Whisk in the butter, buttermilk, and maple syrup until completely combined.

Sprinkle ½ teaspoon of the remaining flour over the unbaked pie crust. Pour the batter into the shell, sprinkle with the remaining ½ teaspoon flour, and bake for about 1 hour, or until the custard is set.

Set the pie on a wire rack to cool completely. Serve it at room temperature. Refrigerate any leftover pie, tightly covered, for up to 2 days.