This recipe is a twist on my buttermilk pie, just with added poppy seeds for an interesting crunchy twist. And it is again an airfryer version for a round tin of 18 cm diameter. Of course, it can be baked in a normal oven too, just increase the temperature for roughly 20 degrees and the time to 35-40 min in total. I also reduced the amount of sugar and butter from my original buttermilk pie, just to make it a tiny bit healthier.
Buttermilk pie with poppy seeds
Preparation time: 20 min
Baking time: 25-30 min
Baking temperature: 160 C with in the airfryer
Servings: 6
Difficulty: easy
Ingredients
- 35 g of room temperature butter
- 70 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
- 55 g of poppy seeds
- For the dough I used for the form: 160 g of flour, 70 g of butter, 1 pinch of salt, 2 tablespoons of water. Mix them and let it in the fridge for 30 min.
Directions
- Arrange the dough on the bottom of the tin with your fingers making a tall edge so that the pie won’t flow out.
- 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.
- At the end you can add the poppy seeds.
- 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. Ideally, let it rest in the fridge overnight.
