Citrus Chamomile Buttermilk Custard pie
(© Edible Inland Northwest)
Citrus Chamomile Buttermilk Custard Pie
ADAPTED FROM THE FOUR AND TWENTY BLACKBIRDS PIE BOOK
schedule 2 HOURS group 8 PEOPLEIngredients
You will need to prepare and prebake a 9-inch pie crust
1 Cup heavy whipping cream
3 Tbsp Chamomile Tea (we use Revival Tea Company’s Citrus Chamomile)
4 Tbsp unsalted butter, melted
3/4 Cup granulated sugar
1/2 tsp kosher salt
1 Tbsp all-purpose flour
3 Large eggs
1 Large egg yolk
1 Cup buttermilk
1 Tbsp vinegar (white is fine, but we use the Sicilian Lemon White Balsamic Vinegar from Glorious)
Instructions
Preheat oven to 325°F and place the prebaked pie crust on a rimmed baking sheet.
In a saucepan, bring heavy cream to a boil over medium heat. Remove from heat, add chamomile tea, cover and allow to steep for 10-20 minutes.
Combine melted butter, sugar, salt and flour in a large mixing bowl. Add eggs and yolk one at a time to the mixture, whisk until combined.
Strain chamomile tea from the cream using a fine mesh sieve into a small bowl before adding the buttermilk and white vinegar. Slowly combine the cream mixture with the egg mixture.
Whisk together and strain through a fine mesh sieve into the prebaked pie shell.
Bake for 50 minutes to 1 hour, rotating the pie when the edges begin to set, approximately halfway through baking.
Remove the pie when the custard is set and the edges are puffy. The pie will continue to cook even if the center is a little wobbly.
Allow pie to cool for 2-3 hours before serving. Will keep one day at room temperature or up to three days in the refrigerator.
