Maple Butter Tart Pie. Take an iconic Canadian favourite treat like a butter tart, add in more Canadian maple flavour & make it as a full sized pie! An incredible fall dessert for Thanksgiving, Christmas, or any time.
Maple Butter Tart Pie
Maple Butter Tart Pie pretty well ups the ante on traditional butter tarts!
I’ve taken the butter tart, a national favourite, added the distinctly Canadian flavour of maple syrup and stretched the whole lot into a full sized pie. Our family usually sends leftover dessert out to friends and neighbours but not a crumb of this one left the house; we all scarfed the entire thing down in 24 hours. Absolutely delicious!
It makes an incredibly delicious addition to your Thanksgiving or Christmas feast but can be equally ell enjoyed at any time of year.
One note is that the pie will actually set up better than in the photo. In my haste to sample this delicious pie, I barely let it cool to room temperature before cutting into that sweet deliciousness. An hour or two in the fridge or overnight would probably have made for a better presentation.
Maple Butter Tart Pie
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Maple "Butter Tart" Pie
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Maple Butter tart Pie - take an iconic Canadian favourite treat like the butter tart, add in more Canadian maple flavour and stretch it into a full sized pie! An incredible fall dessert for Thanksgiving, Christmas, or any time.
Course:
Dessert
Ingredients
For the pie crust
- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- 1/4 – 1/3 cup ice water Only enough to make a dough form.
For the filling
- 4 eggs
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup melted butter not margarine
- 3/4 cup maple syrup
- 1/2 cup dark corn syrup
- 3/4 cup raisins
Instructions
For the Pastry
-
Sufficient for two 10 inch pie shells. (freeze the second one for later)
-
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
-
Pour cold water 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.
-
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
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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.
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Roll the dough into a 12 - 14 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired.
For the filling:
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Whisk together the eggs, brown sugar, vanilla, butter, maple syrup and corn syrup until the brown sugar is dissolved.
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Stir in the raisins.
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Pour into the prepared pastry crust and bake at 350 degrees for about 50-60 minutes or until the middle is set but can still wobble bit.
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Cool completely before serving.
If you like molasses, sub the maple syrup. My husband loves it!
I’m not a raisin fan! Could I substitute chic. chips? Any ideas? Looks delicious but minus the raisins!
Worth a shot. You can use walnuts too if you like.
Am I the only one who experienced a smoke storm towards the end of the bake time?? Haha. The pie looks beautiful though!! Is there a way to prevent this in the future?
Did the filling overflow? Perhaps the pie pan was too small? After the first 20 minutes you can put it on a baking sheet for the remainder of the time.