Buttermilk Cardamom Pie


Tip: Have all your ingredients room temperature before starting this recipe, even the buttermilk.  To make homemade buttermilk in a pinch: Place 1 tablespoon white distilled vinegar or freshly squeezed lemon juice in 1 cup of whole milk and let sit for 5 minutes until it curdles.

Makes one 9-inch pie / Serves 8-10

1 9-inch par-baked Everyday Flaky Pie Crust

1 1/2 cups sugar

3 tablespoons all-purpose flour

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cardamom

1/4 teaspoon kosher salt

8 tablespoons ( 1 stick) unsalted butter

Seeds from 1 vanilla bean

4 large eggs 

1 1/4 cup well shaken buttermilk

Preheat the oven to 350ºF.  Place the prepared piecrust on a rimmed baking sheet and set aside.

Stir the sugar, flour, nutmeg, cardamom, and salt together in a large bowl to mix. Place the butter and vanilla seeds in a small bowl and microwave 30 seconds to 1 minute to melt the butter, stir to blend.  Add the butter mixture to the sugar mixture and stir until thoroughly combined. Add the eggs, one at a time, whisking well after each addition.   Whisk in the buttermilk until smooth and all ingredients are blended.

Pour the filling into the prepared crust and place on the center rack in the oven to bake 45-50 minutes, rotating hallway through the baking process until the custard is set around the edges but still slightly soft in the center and not yet puffed. Remove the pie from the oven and allow to cool about 1 hour before serving.  Serve warm or room temperature with fresh berries or a drizzle of maple syrup.  

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