After Labor Day, I allow myself to start getting excited for fall and begin thinking of autumn flavors for cooking and baking. There are so many spices and hearty fall fruits and vegetables that I try and keep the vessel (pie, pasta, salad) simple to compliment them. This buttermilk pie is creamy and tart and works well with any sweet and spicy fruit or berry. I have topped it with apple compote, blackberry jam, and even a sweet potato whipped cream. This pie can also stand on its own and be enjoyed in its purity of buttermilk and cardamon. –Justin Burke-Samson 

Buttermilk cardamom pie
makes one 9-inch pie

Ingredients

1 9-inch preferred pie dough, baked according to recipe (any pie crust works)
3/4 cups granulated sugar
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon cardamom
3 eggs
1 cup buttermilk
1/2 cup greek yogurt
1/2 cup melted butter
1 tablespoon lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract

Directions 

1 ) Preheat oven to 350 degrees.
2) In a medium mixing bowl, whisk together the sugar, flour, salt, and cardamom until combined.
3) Whisk in the eggs until slightly frothy.
4) Using the same bowl, whisk in the remaining ingredients until well combined.
5) Pour into prepared pie shell and bake for 20 minutes then rotate, and bake for another 20 minutes or until custard is set. The middle should have a little jiggle, and top should be golden brown.
6) Remove and cool on a wire rack. Pie can be served warm or chilled. Top with your favorite fruit preserves, warm fruit compote, or unsweetened whipped cream.