Serves6 Active time:30 min Start to finish:3 1/2 hr
1 (9-inch) baked pie shell
2 cups well-shaken buttermilk
2/3 cup Grade B maple syrup
6 large egg yolks
1/4 cup all-purpose flour
3 tablespoons maple sugar
1 teaspoon vanilla
1/4 teaspoon salt
Accompaniment:lightly sweetened whipped cream
Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.
Whisk together remaining ingredients in a bowl until just combined and pour three fourths of custard into shell. Carefully put pan in middle of oven and pour in remaining custard with a cup.
Bake until just set in center, about 55 minutes, then transfer pie to a rack to cool slightly. Serve warm or at room temperature.
Cooks’ note: Pie can be made 4 to 6 hours ahead and kept at room temperature.
Recipe by Katy Massam
Photograph by Dana Gallagher
All from Gourmet.com
No comments:
Post a Comment