Saw an enticing-looking buttermilk pie on the website 101cookbooks.com. Never had it. Had to make it.
What do you think, Gracie?
I don't make pies too often – about once a year. Therefore I'm not an expert, yet. The actual dough mixing and rolling went just fine. Prebaking, though, is tricky and I goofed it up the first time and it shrank. Here's the great looking dough before baking…
and here it is afterwards, dagnabbit (in the spirit of the reality show, Gold Rush, I feel like talkin' like a prospector now) …
So my pie dun went all shrinky dink on me. This is on a count of I didn't get this here pie dough cold enough afore bakin' it. I went an' gave it another go with these here itty bitty pies
an' put 'em in the freezer for dang near 30 minutes, which kep 'em from shrinkin' whilst they was bakin'.
Well, bust my britches, it worked!
Yee hah! Lookie here …
Pay you no mind to the pie on the fer side there. It ain't nowheres near as bad it looks. They both are right near perty. I'm a fixin' to shed me a tear.
An' oh the taste o' this here pie is like … is like….
Wow, I just googled "How to talk like a prospector" for a little help, and great balls o' fire, you ain't a gonna believe this. We just missed Talk Like a Grizzled Prospector Day by one week. I think I got some kinda ESP startin' ta talk like a prospector afore I even knew they went an' made a special day just fer it.
OK I'm tired now. Scooby doo wave. Scooby doo wave. Scooby doo wave. I'm me again now.
Here's the recipe… I didn't have the two main ingredients (real buttermilk and maple syrup) so I adapted it greatly, therefore I changed the name from Maple Buttermilk Pie to Golden Syrup Buttermilk Pie. Turned out terrific. Seriously, I took one bite and I turned into an animal, with my arm moving a piece to my mouth every 2 seconds, my eyes darting to the sides to check if someone was around to take my pie. Or to judge me.
Golden Syrup Buttermilk Pie
Compliments of JennaDish
adapted from www.101cookbooks.com
MAKES 8 SERVINGS (One 9" pie)
Rye Pie Dough (makes enough for 2 single crusts – only need one for this recipe)
2/3 cup rye flour
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon fine grain sea salt
1 cup unsalted butter, cold
1/4 – 1/3 cup cold water
zest of one lemon
2 tablespoons brown sugar
6 egg yolks
1/4 cup unbleached all-purpose flour
1/2 cup Lyle's Golden Syrup
2 cups buttermilk (made my own with 2 cups skim milk + 2 Tblsp white vinegar, let sit 10+ min)
1 teaspoon vanilla extract plus a squeeze of vanilla bean, if available
scant 1/2 teaspoon fine grain sea salt
Sanding sugar, for sprinkling
Put flours, salt, and butter in that order, in food processor. Pulse a few times and stop when butter is in large chunks, pea-sized or larger. Pour in 1/4 cup cold water then quickly pulse a few times. DON'T overprocess. Check the consistency – should hold together when squeezed between fingers. At this point, I usually go ahead and add another 1 Tablespoon cold water and run a couple of seconds just to make sure it's not too dry. Your call.
Empty dough onto a clean board, divide into two equal parts, and shape into two rounds and flatten a bit. Cover tightly with plastic wrap or in plastic baggies. Refrigerate for 30 minutes or longer. When ready to roll, remove one half from refrigerator, let sit about 5-10 minutes so it's not too cold to roll out.
Preheat oven to 375oF with a rack in the bottom third.
Roll dough on floured surface (leave other in fridge a couple days or freeze, well-wrapped a few weeks or use this apple recipe with your extra pie dough). Roll dough away from you one direction, then another direction, then flip over and keep rolling and moving and flipping in this way so dough doesn't stick to anything. Roll to 11-12-inch inches around.
Line a 9-inch pie plate with the pie dough. Trim overhang to about 1 1/2 inches of dough past the rim of the plate edge. Tuck the overhanging dough under, and crimp with a fork or your fingers. Poke the crust a few times with a fork, then place in the freezer for at least 20 minutes while you make the filling.
For filling, combine lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the golden syrup, stirring. Add buttermilk, vanilla, vanilla bean if using, and sea salt. Set aside or in fridge if longer than 20 minutes.
Pre-bake the pie shell. To do this, line with parchment paper, fill to the top with pie weights (or heavy beans or pennies), and bake until lightly golden, about 20 minutes. Remove the weights with parchment, and continue baking for another 10 minutes, until golden. May want to place a pie edge protector or make-shift foil ring if edges are getting too golden too soon. Remove to wire rack.
Lower the oven temperature to 325oF.
Let the pie shell cool completely. When ready to bake, place on a baking sheet and fill with most of the filling. Place in oven near edge in order to pour remaining filling in shell, quickly. Scoot to center of rack and bake until the filling is set, about an hour. Carefully remove from oven, sprinkle with sanding sugar, and cool on a rack. Cooled pie slices cleaner than warm pie.
If making mini pies, they take the same amount of baking time for the filling. Prebaking may take slightly less time – keep an eye on it. I would recommend covering the edge of pie crust the entire 1 hour of baking the filling. Peak near end and remove protector if edge needs to be more golden.