Maple Pie
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Maple Pie. A close cousin to butter tarts, sugar pie and even a southern pecan pie. This rich maple flavoured filling in a flakey butter cry pastry is perfect for Canada Day or even for Thanksgiving or at the Holidays.
Originally published June 2016.
I based this maple pie recipe on an old recipe for sugar pie that I made many years ago. Since it's the Canada Day long weekend, I decided to put a Canuck twist on it.
Naturally, I thought, of using part maple syrup instead of the blend of brown and white sugars in the original recipe.
I hoped that this balance would not use too much liquid sugar in the pie and would help it set better. I thought that a whole cup of maple syrup should be sufficient to carry the maple flavour in the filling through.
Thankfully, it worked out fine with the brown sugar which is very complimentary to maple in lots of recipes.
Time to cool and set.
This is not a pie to rush to eat when it comes out of the oven, it has to completely cool to set.
Plan to make it in the morning or the evening before. Especially true if the weather has been warm like this past week when you probably won't want the oven on during mid-day anyway.
Served with a cooling scoop of good vanilla ice cream (or our latest indulgence Clotted Cream Ice Cream) it will make the perfect dessert for your Canada Day BBQ, cookout or picnic.
If you are a huge fan of great pies like me check out this collection of our Most Popular Pie Recipes.
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Maple Pie
Maple Pie - a close cousin to butter tarts, sugar pie and even a southern pecan pie. This rich maple flavoured filling in a flakey butter cry pastry is perfect for Canada Day or even for Thanksgiving or at the Holidays.
Ingredients
For the butter pastry
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- 1 cup butter , (Very cold & cut in small pieces)
- ⅓ cup ice cold water
- 1 tablespoon white vinegar
For the filling
- 1 cup maple syrup
- 1 cup brown sugar
- pinch salt
- ⅓ cup melted butter
- ⅔ cup whipping cream
- 2 teaspoon vanilla extract
- 1 ½ tablespoon all purpose flour
- 3 eggs
Instructions
To prepare the pastry
- Using a food processor or a pastry blender cut cold butter into the flour and salt until mixture resembles a coarse meal. Small pea sized pieces of butter should still be visible.
- Pour vinegar into the cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible, form the dough into a ball.
- Divide dough into 2 balls, flatten into 2, 6 inch rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in plastic wrap and freeze it for later.)
- Roll the dough into a 12 - 14 inch round and place in the bottom of a 9 ½ inch pie plate.
- Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
- Trim dough to a half inch past the edge of plate.
- Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best.
- Place in freezer for 10 -15 minutes to chill before adding the filling.
To prepare the filling
- In a small saucepan, combine the maple syrup, brown sugar butter and salt. Bring to a boil over medium low heat for 5 minutes.
- Remove from heat and stir in the whipping cream and vanilla extract. Allow to cool to room temperature for about an hour.
- Preheat oven to 375 degrees F.
- When the boiled mixture is cool, whisk in the eggs and 1 ½ tablespoon flour into the filling until smooth and pour into the chilled pie shell.
- Bake on a low rack at 375 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 35-45 minutes until the top is golden brown. The middle may still wobble a little at this point but should appear set.
- Cool to room temperature before refrigerating until serving.
- Great served with a dollop of whipped cream or a scoop of good vanilla ice cream.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Nutrition Information
Yield
10Serving Size
gAmount Per Serving Calories 566Total Fat 32gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 139mgSodium 360mgCarbohydrates 65gFiber 1gSugar 38gProtein 6g
This pie looks and sounds amazing! Also, some useless trivia, lol, I could eat the whole damn thing!!! Thanks so much for the recipe!
For the flour in the butter pastry should the amount be
2-1/2 cups? Please clarify when you get a chance. Thanks.
Typo, fixed now. Thanks for letting me know.
Looks delicious. My husband will love it!
Just want to let you know that I am an avid baker and have competed for three years in my community in a Best Maple Dessert Contest! This year I won the Peoples Choice Award using your Maple Pie recipe!! I served it with homemade vanilla bean ice cream topped with a dark chocolate maple cream truffle. It's a friend and family favourite!
CONGRATULATIONS! Happy to be a part of your success.
Hello, I was wondering if this pie can be frozen, if not how long does it store in the fridge? Thank you.