Maple buttermilk custard pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla paste.

  • Emily Hope on October 13, 2020

    This was a miss for me. I made a couple of modifications that probably didn't help, though filling was made as written. Filling first: a bit too sweet, fatty (tongue coating), and grainy. It was also quite hard to tell when it was done -- I pulled as instructed when the middle was quite wobbly, and it didn't set until put in the fridge overnight. Crust: I'm not a fan of cornmeal in crusts (too gritty), so I used the all-butter crust in the book, using a processor instead of making it by hand (something I do all the time) and it turned out chewy and tough, with too pronounced a flavor from the cider vinegar. I used the upper end of the recommended amount of water, which probably didn't help. The blind bake (as instructed) left the bottom relatively pale, and the bottom of the crust didn't brown any more once the filling was added, leaving it chewy and flavorless. I've made many pie crusts, and this has to rank near the bottom--not a repeat.

  • Astrid5555 on February 22, 2014

    Used grade C maple syrup for a more pronounced maple flavor. Nice custardy texture with a crunch from the cornmeal crust.

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