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.
Course
Dessert
Cuisine
Canadian Inspired
Prep Time30minutes
Cook Time1hour5minutes
Total Time1hour35minutes
Servings10or more servings
Calories443kcal
AuthorBarry C. Parsons
Ingredients
For the butter pastry
2 1/2cups all purpose flour
1/2tspsalt
1cupbutter (Very cold & cut in small pieces)
1/3cupice cold water
1tbspwhite vinegar
For the filling
1cupmaple syrup
1cupbrown sugar
pinch salt
1/3cupmelted butter
2/3cupwhipping cream
2tspvanilla extract
1 1/2tbspall purpose flour
3eggs
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 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.
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 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.
Recipe 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.