Chamomile Buttermilk Pie

in Desserts

Buttermilk Chamomile Pie // www.acozykitchen.com

Have I ever told you that I’m a gigantic baby and cry all the time? I feel like I have.

What I’ve realized is that I think I actually like crying. I cry at weddings, I cry when I say nice things to people, I cry when I watch TV. And what’s kinda sick is that I actually watch shows that make me cry ON PURPOSE. Parenthood? Such a cry-fest of a show, and I looooove it! Yesterday, I spent most of the day in the kitchen with the show Secret Millionaire playing in the background. Have you seen this show? Good gracious. You will need a lil’ tissue.

If you haven’t seen it, let me give you a summary: A millionaire disguises himself/herself and goes “undercover” to an underprivileged city or neighborhood. They seek out people who are running foundations, charities or people who are simply trying to make a difference. Some of the stories are really amazing. If you’re ever having a terrible day, experiencing terrible people (this happens, some people do suck), watch this show. It’ll make you believe in the good of people all over again. The show always ends with the millionaire giving these people checks to help their foundations going. There’s usually tons of tears. If you love crying, you MUST watch this show!

Chamomile Buttermilk Pie

Chamomile Buttermilk Pie

Chamomile Buttermilk Pie

This pie is dreamy.

It took me a few tries to get it right. But I finally reached the ratio I like. The chamomile to buttermilk to lemon zest to honey is delicious. It’s sweet–not too sweet! It’s floral, fragrant and the chamomile is subtle. It tastes like a fragrant cup of tea on a cold day. It makes you want to take out a blanket, curl up on the couch and CRY! Just kidding. No crying. Just a pie-eating.

Chamomile Buttermilk Pie

Chamomile Buttermilk Pie

Print this recipe!

Pie Crust:

1 1/2 cups all-purpose flour
2 teaspoons white granulated sugar
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, very cold
1/4 cup very cold water

Filling:
1 cup buttermilk
3 tablespoons dried chamomile (or 3 chamomile teabags)
1/2 cups white granulated sugar
2 tablespoons good quality honey
2 tablespoons all-purpose flour
1/4 teaspoon lemon zest
Pinch of salt
3 large eggs

1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 1/4 cup of water and mix. The mixture will be shaggy at the point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 1 1/2 more tablespoons of water, equalling 1/4 cup water, plus 1 1/2 tablespoons. Flour your counter and dump the dough onto it. Knead the dough a few times until it comes together; form the dough into one solid disc. Wrap the disc with plastic wrap and transfer it to the refrigerator to chill for 1 hour or overnight.

2. Remove the disc of dough from the refrigerator. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 12 to 14-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Score the bottom of the pie crust with the tines of a fork. Preheat the oven to 400 degrees F. Transfer the pie crust to the refrigerator to chill for 30 minutes. Line the pie crust with foil or parchment paper and fill it with beans, rice, pennies or metal pie weights. Transfer to the oven and bake for 15 minutes. Carefully remove the lining and pie weights and bake for an additional 5 minutes. Remove from the oven and allow to cool on a wire rack until room temperature.

3. Meanwhile, let’s make the filling. Combine the buttermilk and chamomile. Allow the mixture to steep at room temperature for 2 hours. Give it a taste and make sure you can taste the chamomile. If not, it might need 30 more minutes. Pour the mixture through a fine sieve (if the holes are too big you’ll have little bits of tea) to strain. Set aside.

4. Preheat the oven to 325 degrees F. In a medium bowl, whisk together the sugar, honey, flour, lemon zest and salt. Next, beat in one egg at a time, until the mixture is thick and thoroughly combined. Pour in the buttermilk and whisk until completely combined. Pour the buttermilk mixture into the par-baked pie crust. Carefully transfer the pie to the preheated oven and bake for 30-40 minutes, until the center of the pie is set. Allow the pie to cool on a wire rack until room temperature, about 1-2 hours.

Yields one 9-inch pie

{ 32 comments… read them below or add one }

Carina September 23, 2013 at 12:21 am
Angeliki September 23, 2013 at 3:01 am

That sounds like such a light and fragrant combination, will give it a go!

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Katrina @ Warm Vanilla Sugar September 23, 2013 at 3:33 am

This pie sounds craaaaazy good!! Love that filling.

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foodnerd4life September 23, 2013 at 3:44 am

I cry all the time too – I seem to not be able to get through a book at the moment without crying! I need pie!

FoodNerd x

http://www.foodnerd4life.com

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Sarah | The Sugar Hit September 23, 2013 at 4:10 am

I love that this pie is delicate and complex, but also sturdy and comforting. Maybe we humans could learn from this pie. LOVE IT! Ps totally watch sad shows on purpose too.

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Elisa @ Insalata di Sillabe September 23, 2013 at 5:33 am

Wow! This pie sounds amazing…believe me or not, I’d never heard of chamomile baked goods before and this pie totally conquered me! Can’t wait to give it a go…You always have the best ideas, Adrianna!

xo, Elisa

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Belinda @themoonblushbaker September 23, 2013 at 5:40 am

I am not much of a crier but even i can break at a good story line. What a flavour combo! I think this would make a great night time snack pie!

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RRA September 23, 2013 at 6:06 am

Did you link to the recipe? What am I missing?

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Adrianna Adarme September 23, 2013 at 7:55 am

I have no idea what happened. I put in the recipe and this morning it wasn’t there. UGH. It’s there now!

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dishing up the dirt September 23, 2013 at 9:52 am

I just got teary eyed looking at this recipe! I love a good cry fest and this pie is getting me going!

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Adrianna Adarme September 23, 2013 at 12:51 pm

Cry away, my dear fwiend.

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Bethany September 23, 2013 at 10:23 am

Your thoughts on crying made me think of this quote:
“It opens the lungs, washes the countenance, exercises the eyes, and softens down the temper, so cry away.”
- Charles Dickens
It just feels good sometimes! Anyway, I’m a long-time follower, first time commenter. Love your writing and recipes!

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Adrianna Adarme September 23, 2013 at 12:50 pm

Ahhh! What a beautiful quote. I love the part, “..and softens down the temper.” It so does. Thanks for being here!

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Tracy | Peanut Butter and Onion September 23, 2013 at 10:32 am

wow this is different… different good … can’t wait to give it a try

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amanda lane September 23, 2013 at 10:58 am

For crying shows, I highly recommend One Piece, an anime. You will be bawling and blubbering. The manga books are better, but if you prefer watching over reading, the anime is good

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Sarah Crowder (punctuated. with food) September 23, 2013 at 12:04 pm

I like my tea in pie form, so perfect!

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Chelsea September 23, 2013 at 4:13 pm

Perfect, comfort food !

AmeriAus Blog

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Kate September 23, 2013 at 7:27 pm

If you’re up for a good weekly cry I must recommend StoryCorps on NPR. I’m sure there’s a podcast but that would just be too deliberate on my part to seek it out. I prefer for the Friday morning broadcast to bowl me over during my commute. It’s a project where real people record themselves, often pairs of people who’ve lived through something significant that they reflect on. It didn’t use to be such a tear-inducing experience, but for the last year it’s been guaranteed to make me cry.

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Adrianna Adarme September 24, 2013 at 8:56 am

Ooooo…I’m sure they have a download. I’ll check it out. Thanks for sharing with me. I love podcasts like that.

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Kiran @ KiranTarun.com September 24, 2013 at 1:45 am

Chamomile tea in pie? Sign me up!!

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cindy September 24, 2013 at 7:14 am

I’m a total cry-baby! I happy cry ALL THE TIME…songs (especially from my wedding), commercials, babies, puppies, all the cute things. And…Parenthood, I always bawl my eyes out.

PS, buttermilk pie was one of the first recipes I ever blogged, way back in 2008…this one is FAR cuter. Love the addition of chamomile!

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Adrianna Adarme September 24, 2013 at 8:55 am

I’m glad I’m not the only cry-baby in the world! Makes me so warm and fuzzy that I might cry! (JK.)

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Fawn @ Cowen Park Kitchen September 24, 2013 at 7:39 pm

This sounds amazing. I’m only kind of mad that I didn’t do it first! Buttermilk pie is my kind of pie, and I love chamomile anything.

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Fiona September 25, 2013 at 1:26 am

Do you reckon this could work with a chai tea blend?

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Adrianna Adarme September 26, 2013 at 3:57 pm

Yes, I do! I think it’ll work great. Let me know how it turns out

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Jayne September 25, 2013 at 2:20 am

I was mostly wondering if I’d get knocked out after having a slice of this. LOL. Cos Chamomile makes people sleepy, right? But this looks incredible.

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Pixie September 25, 2013 at 1:30 pm

This pie sounds so soothing! I may have to try it some day (I’d have to veganise it, but I’m sure that’s possible!)

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Salvegging @ salvegging.blogspot.com September 28, 2013 at 4:24 pm

Yum! What about a part-rye crust?

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Adrianna Adarme September 28, 2013 at 5:00 pm

That’d be delicious! Here’s a recipe for a rye crust:

http://acozykitchen.com/sweet-cherry-pie/

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bernard louis October 7, 2013 at 5:37 pm

The Chamomile is Historic plant , the most popular and the best for health is Hungarian chamomile and german , It is said that Use Before The era of the Pharaohs…

Chamomile benefits – Historical herb with helpful benefits <<<<>>>>>http://bestnaturalife.blogspot.com/2013/09/chamomile-benefits-historical-herb-with.html

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Tess @ Tips on Healthy Living November 19, 2013 at 9:18 am

I’ve been looking for some alternatives to pumpkin pie, and the other traditional Thanksgiving desserts. This is perfect! Do think kids would like this too?

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Adrianna Adarme November 19, 2013 at 9:36 am

Yeah I think they would! I mean, I think the salted caramel apple pie would probably go over a little better with kids. Here’s the link:

http://acozykitchen.com/salted-caramel-apple-pie/

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