I needed to take a quick break from the poached fruit frenzy to use up some expired buttermilk. It was already just over a month past its best before, but... it's buttermilk. I figure as long as it still looks, smells, and tastes okay, it's probably fine. Especially if I'm going to be baking with it.

This also gave me the chance to use up the leftover pastry in the fridge as well. I'd used up half of it for a quiche about a week ago. But the remainder has been sitting in the fridge waiting for a purpose ever since. I had been planning on making this pie last weekend. But that's when the quince and pears arrived. So that became a priority override and the pie got pushed aside until we'd dealt with the fruit and cleared out a few other ingredients.

I finally had the time and the ingredients tonight though. And I couldn't do the next batch of poached fruit yet anyway. I haven't had a chance to get to the store to get either pears or apricots yet. So I figured I might as well get this done while I had the chance. (And before the buttermilk and pastry actually do go off.)

I was a bit skeptical of the idea of a buttermilk pie. I like buttermilk biscuits and pancakes, but I'm not necessarily a huge fan of straigh-up buttermilk. And I was worried that this would manage to be both too bland and too buttermilk-y at the same time. But I'm pleased to say that I was wrong! The buttermilk definitely comes through, but it's not overwhelming. And the vanilla, lemon, and brown sugar balance it out. You end up with a delicious, slightly tangy, baked custard in a flaky pie shell. So, all-in-all, no complaints from me! Especially not with the wonderful, slightly caramelized top. It really is quite lovely.

Buttermilk Pie

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 1/2 recipe sourdough pastry (or similar)
• 1/2 c. unsalted butter, softened
• 1 c. sugar
• 1/4 c. brown sugar
• 3 large eggs
• 2 Tbsp. flour
• 1/16 tsp. coarse sea salt
• 1 c. buttermilk
• 1/2 Tbsp. vanilla extract
• 1/2 tsp. grated lemon zest

Directions

1. Roll out pastry and use it to line a 23cm (9") pie plate. Chill for ~30 minutes.
2. Preheat oven to 200°C (400°F) and place an empty baking sheet in the oven.
3. Line pastry shell with parchment paper and fill with pie weights. Bake at 200°C (400°F) for 15 minutes.
4. Remove paper and pie weights and cook for aonther 5.
5. Meanwhile, beat butter with sugar and brown sugar until light.
6. Mix in the eggs, flour, salt, buttermilk, vanilla, and lemon zest.
7. Once pie shell is baked, reduce heat to 180°C (350°F) and pour filling into shell.
8. Bake at 180°C (350°F) for 45 minutes.
9. Allow to cool before slicing.
10. Slice and serve topped with a fruit compote, icing sugar, or maple syrup.