To celebrate the impending arrival of fall (and because I'm still working through that stress I mentioned two weeks ago) I baked a pie. But not just any pie. Not one of the usual autumn pies. Not pumpkin. Not apple. Not pear. Not pecan. I baked a maple pie.
Until recently I didn't know maple pie existed. I blame my ignorance on living in the South, where Karo pie reigns. But if you're a fan of maple, and you're willing to spend the money on real maple syrup, this is a pie worthy of a holiday table.
If you have time and feel so inclined, homemade pie crust makes every pie better. But if you prefer to use a refrigerated crust, here's a trick I learned from my Aunt Regina: Grease the pie plate with butter and then very lightly sprinkle the butter with sugar before lining with pie dough. The touch of butter and hint of extra sweetness really elevates a store-bought crust.
Maple Pie
5 tablespoons butter, at room temperature, plus more for greasing
1/4 teaspoon granulated sugar
1 unbaked pie crust for a 9-inch pie, homemade or refrigerated
1 3/4 cups pure maple syrup (see note)
2/3 cup heavy cream
1/4 teaspoon salt (omit salt if using salted butter)
2 tablespoons cornstarch
3 eggs PLUS 2 egg yolks
2 teaspoons apple cider or red wine vinegar
Heat oven to 375 degrees. Lightly grease a 9-inch pie plate with butter. Sprinkle butter with sugar.
Line pie plate with pie crust. Crimp edges. Line the pie crust with parchment paper or a double layer of aluminum foil, covering edges to prevent overbrowning. Fill with pie weights (or dried beans). Bake until edges are golden brown, about 18 minutes. Remove from oven and let cool 30 minutes.
Reduce oven temperature to 350 degrees.
While crust cools, prepare the filling.
In a medium saucepan, bring the maple syrup, heavy cream and salt to a boil. Add butter and whisk until melted. Reduce heat to medium-low and whisk in the cornstarch. Return mixture to a simmer and cook, whisking frequently, for 1 minute. Transfer mixture to a large bowl and let cool for 30 minutes. Whisk in the eggs, egg yolks and vinegar until smooth.
Place the cooled pie crust on a rimmed baking sheet. Pour the maple mixture into the crust. Bake 35 to 40 minutes or until filling is just set. Let pie cool completely on a wire rack, about 2 hours. Transfer pie to refrigerator and chill until fully set, 12 to 24 hours. Serve chilled or at room temperature.
Makes 1 (9-inch) pie.
Note: For the richest maple flavor, use the darkest amber maple syrup you can find.
Recipe adapted from Cook's Country, October/November 2014
Food on 09/17/2014