Infuse this traditional Southern pie with fragrant warm spices for a simply delicious finish to any fall feast.
Spiced Buttermilk Pie
Makes 1 (9-inch) pie
Ingredients
- ½ (14.1-ounce) package refrigerated piecrusts
- 2 cups sugar
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 large eggs
- ½ cup unsalted butter, melted and cooled
- ½ teaspoon vanilla extract
- 1 cup whole buttermilk
- Buttermilk Whipped Cream (recipe follows) and maple syrup, to serve
- Garnish: ground cinnamon
Buttermilk Whipped Cream
- ¾ cup cold heavy whipping cream
- ¼ cup cold whole buttermilk
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- Position oven rack in bottom third of oven. Preheat oven to 400°.
- On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch cast-iron pie plate or skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze until firm, about 15 minutes.
- Top with a piece of parchment paper, letting ends extend over edges of plate. Fill with pie weights.
- Bake for 15 minutes. Carefully remove parchment and weights. Bake until crust is dry to the touch, about 5 minutes more. Remove crust from oven. Reduce oven temperature to 325°.
- In a large bowl, whisk together sugar, flour, salt, cinnamon, ginger, and nutmeg. Whisk in eggs, melted butter, and vanilla until well combined. Slowly whisk in buttermilk just until combined. Pour into prepared crust.
- Bake until edges of pie are set but center still jiggles slightly and an instant-read thermometer inserted in center registers 200°, about 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely in pan on a wire rack. Refrigerate until cold, 4 to 6 hours, before serving.
- Top with Buttermilk Whipped Cream and drizzle with maple syrup just before serving. Garnish with cinnamon, if desired.
Buttermilk Whipped Cream
- In a large bowl, beat all ingredients with a mixer at medium-high speed until soft peaks form, stopping to scrape sides of bowl. Cover and refrigerate up to 4 hours before serving.
I made the Spiced Buttermilk Pie and followed the directions to the letter. The pie did not cook properly. The directions noted to bake until edges of pie are set but center still jiggles slightly.
Even after adding more time in the oven, the whole pie, not just the center was like soup. I let the pie cool and then placed it in the refrigerator overnight with no change after more than 6 hours. Perhaps there may be an error in the recipe?