It would probably be best to enjoy this sweet Apricot Buttermilk Pie with a big floppy hat, a Scarlett O’Hara inspired dress, some sort of lavish front porch, a glass of iced tea, and a slow-drawl Southern accent. If you don’t have those things… not to worry. This pie, with all of its charm and Southern roots, will welcome you all the same. Iced tea is encouraged… a hat, too.
Buttermilk Pie is a simple custard pie made of eggs, melted butter and buttermilk. In this variation we’re adding dried apricots and bourbon for a bit of summer sweetness and boozy appeal. I like this pie served chilled to really set the custard base, and served with a tart apricot sour cream spread to balance the sweetness of the pie. It’s a beauty!
A buttermilk pie is so much more than buttermilk.
Buttermilk gets all of the credit, but really… eggs, brown butter, and sugar do the heavy lifting. Bourbon, lemon, and vanilla play important supporting rolls. Flour for thickening. Buttermilk to stop the show and take all of the glory.
Apricots are my favorite fruit and I’m surprisingly picky about baking with them. With apricots only in season for a few months a year, I always find that I shove all of the fresh apricots in my mouth before I get a chance to bake them into anything sweet.
Dried apricots are my friend. All of the apricot flavor with none of the agony of baking fresh apricots. For this pie, I poured a bit of boiling water over the dried apricots, added a splash of bourbon, and let the mixture sit for a bit to soften the dried fruit.
Once softened, the apricots are pulverized in a food processor, liquid and all.
We’re going for a slightly chunky paste that resembled a fruit roll-up before all of the rolling-up.
Eggs first. Sugar, melted and browned butter, vanilla, and buttermilk. All of the things in the bowl. Just go on!
Flour for the thickness.
Apricots are whisked into the custard base. Everything in! Nothing left behind!
What is a pie without buttery pie crust?
A sad state of affairs.
Pie crust is rolled, coaxed, trimmed, folded, and crimped into a pie shell.
The pie shell is filled with sweet apricot custard and baked away. The custard will set and the peach color will deepen. Once cooled and chilled through I topped the pie with a simple apricot-studded sour cream spread.
This pie is humble, sweet, and just… pretty. The baked custard is smooth with bits of dried apricot adding just a bit of bite. The crust is buttery and golden crisp. Summer pie, simple and lovely.