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.
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 by 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 and it worked out fine with the brown sugar which is very complimentary to maple in lots of recipes.
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 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.
Like this maple pie recipe?
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- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 cup butter (Very cold & cut in small pieces)
- 1/3 cup ice cold water
- 1 tbsp white vinegar
- 1 cup maple syrup
- 1 cup brown sugar
- pinch salt
- 1/3 cup melted butter
- 2/3 cup whipping cream
- 2 tsp vanilla extract
- 1 1/2 tbsp all purpose flour
- 3 eggs
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 1/2 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.
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 1/2 tbsp 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.
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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