#NationalPieDay ? You're on! Turn your warming cup of tea 🍵 into Chamomile Buttermilk Pie 🥧 Recipe 👇🏼
1 cup heavy cream
3 chamomile tea bags, or 3 tablespoons dried chamomile flowers
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup 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
A pre-baked pie shell .
1️⃣👉🏼 Position a rack in the center of the oven and preheat the oven to 325°F. Place the pre-baked pie shell on a rimmed baking sheet.
2️⃣👉🏼 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.
3️⃣👉🏼 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 if using flowers, strain the cream through a fine-mesh sieve. Add the buttermilk and white vinegar to the chamomile cream, and then pour the cream mixture into the egg mixture in a slow, steady stream.
4️⃣👉🏼 Strain the filling through a fine-mesh sieve directly into the pie shell. Bake the pie on the middle rack of your oven for 45 to 50 minutes, rotating it 180 degrees once the edges start to set. The pie is done when the custard is 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 the pie to cool completely on a wire rack 2 to 3 hours. Serve slightly warm, at room temperature, or completely cooled.