Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Brown-Sugar Buttermilk Pie 3.7 (226) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2020 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 25 mins Total Time: 1 hr 30 mins Servings: 8 Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner. Ingredients For the crust 1 ¼ cups all-purpose flour, spooned and leveled, plus more for rolling 1 teaspoon sugar ¼ teaspoon fine salt ½ cup (1 stick) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water For the filling 3 tablespoons all-purpose flour 3 large eggs plus 2 large egg yolks, lightly beaten 1 cup packed dark-brown sugar 1 ½ cups buttermilk, room temperature ½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 6 tablespoons (¾ stick) unsalted butter Directions Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour. Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights. Make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving. (Refrigerate, wrapped in plastic, up to 3 days.) Cook's Notes How to Crimp a CrustUsing a knuckle on one hand and the thumb and forefinger of the other, crimp the rim of the crust. Rate it Print