Brown Butter Buttermilk Pie topped with Maple Whipped Cream

Start by making your pie crust by adding your flour, cubed butter, and apple cider vinegar to a food processor. Pulse and then add in your cold ice water. Pulse until a sand-like texture forms. Remove from the food processor and split into two equal balls. Form into discs, wrap in plastic wrap, and place in the refrigerator for one hour.

Preheat your oven to 400F.

Once your pie crust has been chilled, remove one crust from the refrigerator and, using a rolling pin, roll it out until it is 1/4 of an inch thick. Place it in a buttered 9-inch pie dish. Use a fork to poke holes, then place a sheet of parchment paper on top with pie weights and place in the oven for 10 minutes.

Remove from the oven, remove the parchment paper with weights, and bake it for an additional seven minutes.

While your crust is baking, make your buttermilk pie by adding your sugar and eggs to a large bowl, mixing until smooth before adding in your vanilla and your buttermilk. Mix again, then add in your flour and slowly incorporate your brown butter.

Once your crust has cooked, top it with your buttermilk pie filling and bake on 350F for 45 minutes.

Allow your pie to cool for at least four hours before topping with maple whipped cream and enjoying!