Maple Syrup Pie
A deliciously sweet pie with the distinctive flavor of maple.
Servings 6 servings
Ingredients
- 1/2 cup walnuts, optional
- 3 eggs
- 1/2 cup packed brown sugar
- 1 1/2 cup amber or dark maple syrup
- 1/3 cup whipping cream
- 1/4 cup all purpose flour
- Pastry:
- 1 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter cubed
- 1/4 cup cold lard cubed
- 1 egg yolk
- 1 teaspoon vinegar
Instructions
- Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
- In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over flour mixture, tossing with fork and adding a little more water if necessary to form ragged dough. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
- On lightly floured surface, roll out pastry to 1/8-inch thickness; fit into 9-inch pie plate. Trim to leave 1/2-inch overhang; fold overhang under and flute edge. Sprinkle with walnuts, if using.
- In large bowl, whisk eggs with brown sugar until creamy; whisk in maple syrup, cream and flour until smooth. Pour into pie shell.
- Bake on foil-lined baking sheet in bottom third of 375°F oven until pastry is golden and filling is puffed and dry to the touch but still trembles, 40 to 45 minutes. Let cool on rack.
Notes
*This recipe is via Canadian Living Magazine