Chamomile Buttermilk Custard Pie

June 9, 2016

 

A simple summer treat: Chamomile Buttermilk Pie recipe | One Hungry Mama

It’s been so (soooo) long since I’ve been able to hit the farmer’s market. Sad I, know, but between how busy the last year has been and, you know, winter, it’s not been easy. Things are shifting, though, the weather and my time, and I happily strolled through my local market last weekend with the older hungry boy excitingly by my side.

I’m not sure why he was so excited. Maybe because he’s got that feeling that we New Yorkers get on those early beautiful days when everyone is out (we survived!). Maybe it was nice to just be together without work or play dates or, ahem, a little brother in the way. Because it was. Or maybe he’s following in my footsteps, always wanting to eat well and curious about food.

My guess is that it’s all three things.

His curiosity about food really struck me, though. He went from stall to stall asking about ingredients he didn’t recognized. He flipped for ramps after smelling them, saying that we hadddd to do something with them. And even got caught up in a guessing game when I asked him to try to figure out what fresh chamomile was. It smelled familiar, but I had to tell him, and then he insisted that we busy some. So we did.

 

A deliciously surprising take on custard pie: Chamomile Buttermilk Custard Pie recipe | One Hungry Mama

The first thing I thought of when he asked what we could make with it was chamomile custard. And we can even make a pie out of it!

I’m such a genius, right? Well, uh, it turns out that I pulled that idea from the depths of the cookbook-recipe-file I apparently keep in my brain. When I got home, I decided to flip through the Four & Twenty Blackbirds Pie Book and there it was: a recipe for Chamomile Buttermilk Pie.

Right.

I’m not one to reinvent the wheel—at least not when it doesn’t needs reinventing—so I happily followed the recipe in the book. Well, except for the pie dough, since I love my pie dough recipe in Make It EasyAnd I added some all-natural lemon extract to the custard, because lemon and chamomile, right?

 

A fresh twist on a classic custard pie recipe: Chamomile Buttermilk Custard Pie | One Hungry Mama

The pie was lovely, though very subtly flavored. I attribute this to the fact that I used fresh chamomile as opposed to dried chamomile tea, which is what the recipe calls for. But it was worth it, because sometimes you just have to grab something new and try it.

 

Chamomile Buttermilk Pie

Makes one 9-inch pie, serves 6-8

Can be shared with kids 12+ months

Ingredients

  • 1 cup heavy cream
  • 3 chamomile teabags, or 3 tablespoons dried chamomile flowers
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon all-purpose flour
  • 3 larges eggs
  • 1 large egg yolk
  • 1 cup buttermilk
  • 1 tablespoon white vinegar

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 325°F. Place the prebaked pie shell on a rimmed baking sheet.
  2. In a medium heavy-bottomed saucepan, bring the heavy cream just to a boil over medium heat. Remove the cream from the heat, add the teabags or chamomile flowers, cover, and see aside to steep for at least 10 minutes.
  3. Meanwhile, whisk together the melted butter, sugar, salt, and flour in a large bowl. Stir in the eggs one at a time, then the yolk. Remove the teabags from the cream, or strain the cream through a fine-mesh sieve. Add the buttermilk and white vinegar to the chamomile cream, and then slowly stream the cream mixture into the egg mixture.
  4. Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake the middle rack of the oven for 45 to 50 minutes, rotating 180 degrees when the edges start to set, puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.

Note:

The pie will keep refrigerated for 2 days or at room temperature for 1 day. Though this pie has nothing in it unsafe for younger eaters, I recommend it for children 12 months and older due to the relatively high sugar content.

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One Response

  1. The pie looks so yummy and creamy. Thank you for sharing the recipe! Gonna try it this weekend.

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