Next up for November 4th is a treat with a hint of autumn flavor.
Buttermilk Pie (with a hint of maple syrup)
Yield: One 9-inch pie
1 ball Classic Pie Dough (Page 58)
4 large eggs
2 Tablespoons plus 1 teaspoon flour
3/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup buttermilk
1/4 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 a 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 1/2 teaspoon of the remaining flour over the unbaked pie crust. Pour the batter into the shell, sprinkle with the remaining 1/2 teaspoon four, and bake for about 1 hour, or until custard is set.
Set the pie on a wire rack to cool completely. Serve it at room temperature. Refrigerate and leftover pie, tightly covered, for up to 2 days.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.