by Laura Reiley | July 22, 2017

Buttermilk Pie by Chef Jason Stocks

District's buttermilk pie, without embellishments; photo courtesy of Libby Volgyes

District’s buttermilk pie, without embellishments; photo courtesy of Libby Volgyes

Read the Chef’s full story here.

BUTTERMILK PIE WITH NAVEL ORANGE BUTTERSCOTCH, STRAWBERRY RHUBARB COMPOTE AND VANILLA ICE CREAM

SERVES 8

BUTTERMILK PIE

  • 1 pie crust
  • 1 1/8 cup all-purpose flour
  • 1 teaspoon salt
  • 2 sticks of unsalted butter, cold and diced
  • 1 1/3 cup all-purpose flour
  • 1/4 cup ice water
  • egg wash

PREPARATION: Combine the 1 1/8 cup flour, salt and butter in a mixer with the paddle attachment on low speed, until the butter is broken up. Add the 1 1/3 cup flour and put mixer on medium low, slowly adding ice water. Remove dough once it comes together. Flatten into a round disk and wrap in plastic wrap. Chill for at least 4 hours. Roll out in a  1/4-inch-thick circle and place in a pie pan. Lightly brush with an egg wash and chill in refrigerator for an hour.

BUTTERMILK PIE FILLING

  • 3 cups sugar
  • 6 tablespoons all-purpose flour
  • 6 eggs
  • 2 cups fresh buttermilk (Jupiter Creamery or store-bought)
  • 4 lemons, juiced and zested
  • 2 vanilla beans, split and scraped
  • 8 tablespoons butter, melted

PREPARATION: Combine sugar, flour and eggs in mixer with paddle attachment on medium low speed. Add buttermilk, lemon juice and zest, vanilla and melted butter. Mix on low until combined. Pour into pie crust and bake in 350-degree oven for 20 minutes. Rotate and bake for 25 more minutes. Cool for an hour.

NAVEL ORANGE BUTTERSCOTCH

  • 1/2 cup orange juice
  • 1 1/2 cups sugar
  • 2 tablespoons corn syrup
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract

PREPARATION: Combine orange juice, sugar and corn syrup in a pot and cook on medium heat until mixture turns dark golden brown. Remove from heat and quickly stir in heavy cream, butter and vanilla. Keep warm.

STRAWBERRY RHUBARB COMPOTE

  • 2 cups sugar
  • 2 tablespoons pectin
  • 4 cups strawberries, quartered
  • 2 cups rhubarb, diced large
  • 2 lemons, juiced and zested

PREPARATION: Mix sugar and pectin in a bowl. Combine strawberries, rhubarb, lemon juice, lemon zest and sugar-pectin mixture in a pot and cook over medium heat for 10-15 minutes. Then chill.

PLATING: Warm navel orange butterscotch and drizzle on each pie slice. Top with strawberry rhubarb compote and orange supremes. Scoop vanilla ice cream on top of each slice and garnish with fresh mint.

Also try chef Stock’s watermelon salad and mangrove snapper.