Name: Maple Syrup Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 cup (250 ml) unbleached all-purpose flour; 1 tablespoon (15 ml) sugar; 1 pinch salt; 1/3 cup (75 ml) chilled unsalted butter, cut into cubes; 1 egg; 1 tablespoon (15 ml) cold water; 3 tablespoons (45 ml) cornstarch; 3 tablespoons (45 ml) water; 1 1/2 cups (375 ml) maple syrup; 1/4 cup (60 ml) 35% cream; 1 egg, lightly beaten; 2 tablespoons (30 ml) unsalted butter

Preparation

Pastry
- In a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse briefly until the butter pieces are the size of peas. Add the egg and water. Pulse again until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into a disc.
- Roll out the dough on a floured surface. Use it to line a 23-cm (9-inch) pie plate. Refrigerate for 30 minutes.
- With the rack in the bottom position, preheat the oven to 220°C (425°F).
- Cover the pie shell with aluminum foil and fill with dried beans or pie weights. Bake until dry to the touch, about 10 minutes. Remove the weights and foil and bake until fully cooked and golden brown, about 10 minutes. Let cool.
Filling
- In a saucepan off the heat, dissolve the cornstarch in the water. Add the maple syrup, cream and egg. Combine thoroughly.
- Bring the mixture to a boil over low heat, whisking constantly. Simmer for about 1 minute. Add the butter and stir until melted. Pour into the pie shell. Let cool partially, then refrigerate until set, about 3 hours.
- Serve with vanilla ice cream.

Maple Syrup Pie

Categories

Ingredients

Pastry

Filling

Preparation

Pastry

Filling

Personal Note