This pie is from the category “what to do with the extra buttermilk box”. But it was such a great surprise with how tasty it is! My inspiration for this was from Food Wishes. And the best part of it is that I transformed it to be compatible to be baked in the airfryer. It is sooo much faster than normal oven, the only difference is that I had to choose a dish that is smaller than what I would use in the oven so that it would fit in the airfryer – my cake form has 18 cm in diameter.
Buttermilk pie
Preparation time: 20 min
Baking time: 25-30 min
Baking temperature: 160 C with in the airfryer
Servings: 6
Difficulty: easy
Ingredients
- 1 filo pastry, can be for quiche or puff pastry cookies
- 35 g of room temperature butter
- 100 grams of sugar
- 1 egg
- 1 heaping tablespoon of flour
- 80 grams of buttermilk
- zest from half a lemon
- 2 tablespoons of freshly squeezed lemon juice
- a fine dust of freshly ground nutmeg
- half a teaspoon of vanilla essence
- a pinch of salt
Directions
- Start by placing the filo pastry in your form. If you have a pie tray, that is easy… I did struggle a bit with my cake from to fit the pastry in.
- Bake it in the airfryer at 160 C for 5 min.
- In the meantime, mix the 35 grams of room temperature butter with 100 grams of sugar.
- Add 1 egg.
- You can now add the aromatics: half a teaspoon of vanilla essence, a dust of fresh nutmeg and half of freshly zested lemon and two tablespoons of its juice.
- Mix in the heaping tablespoon of flour and the 80 grams of buttermilk. If you want a softer consistency for the pie, you can add 90 grams of buttermilk.
- Pour it in the form an bake in the airfryer at 160 C for 20-50 min. Or until it has a beautiful golden color and the consistency is not too liquidy when you jiggle it.
- Let it cool down completely. It will sag down a bit.
- Ideally, let it rest in the fridge overnight.
