Yield:8 servings

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FOR THE CRUST

1round Laminated Pie Dough

All-purpose flour, for dusting

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FOR THE BUTTERMILK FILLING

4large eggs, at room temperature

⅓cup/67 grams granulated sugar

⅔cup/210 grams maple syrup

8tablespoons/113 grams unsalted butter, melted and cooled

⅓cup/78 grams buttermilk 

1tablespoon bourbon or vanilla extract

1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

¼cup/40 grams fine cornmeal

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FOR THE ESPRESSO WHIPPED CREAM

1cup/240 grams heavy cream

2tablespoons powdered sugar

2teaspoons instant espresso 

¼teaspoon kosher salt (such as Diamond Crystal) or ⅛ teaspoon fine salt

Candied orange strips, cut into thin slivers, for garnishing (optional)

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1. Step 1

   Parbake the crust: Rap the dough lightly if it’s stiff from the refrigerator. Using a lightly floured rolling pin, roll the dough on a floured surface into a 12-inch round. Fit the dough into a 9-inch pie plate, letting it slump into the center, taking care not to stretch it. If needed, trim the overhang so it extends ½ inch past the rim. Fold the overhang under itself to form a thick ridge flush with the rim. Crimp the ridge.

2. Step 2

   Use a fork to poke holes on the bottom of the crust, and freeze for about 20 minutes, until firm.

3. Step 3

   Heat oven to 425 degrees with racks in the center and lowest position. Line the firm dough with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake on the center rack for 20 minutes, then remove the foil and weights, lower the temperature to 350 degrees and bake for 20 minutes, until golden brown all over. Let cool completely.

4. Step 4

   Make the filing: In a large bowl, whisk together the eggs and granulated sugar until smooth. Add the syrup, butter, buttermilk, bourbon and salt and whisk until incorporated. Whisk in the cornmeal and immediately pour the mixture into the cooled crust.

5. Step 5

   Bake on the bottom rack at 350 degrees for 35 to 40 minutes, until the top is light golden brown and the edges are set but the center is still slightly jiggly. Cool completely at room temperature. You can store the untopped pie tightly wrapped at room temperature for up to a day.

6. Step 6

Make the cream: Using a hand mixer and large bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, instant espresso and salt until medium-stiff to stiff peaks form, 3 to 4 minutes. Spread the cream over the top of the cooled pie, decoratively spiral if desired, and top with candied orange peel. Or instead of spreading the cream on top, you can serve it alongside the pie. Serve immediately. The topped pie will keep refrigerated for up to 4 days.