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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this on the internet a few years ago. This city gal moved to the country and learned to make make maple syrup. I then learned how special maple syrup truly is. This recipe is amazing. It is like the goo in pecan pie. Read more . This pie is all goo! ENJOY this great find! Ingredients:
pastry dough: for two 9-inch crusts (i make my favorite pie shell, i don't use this recipe.) |
1 pound (3 1/4 cups) all purpose flour |
1/2 pound (1 1/2 cups) shortening |
1 teaspoon light brown sugar |
1 teaspoon salt |
1 teaspoon white vinegar |
1 beaten egg |
4 tablespoons cold water |
in a large bowl, mix together flour, and shortening. |
in a small bowl, combine the sugar, salt, vinegar, egg, and water. blend all ingredients to form a ball. add more water if necessary. |
chill dough and use as needed. |
filling |
1 2/3 cups packed light brown sugar |
2 large eggs at room temperature |
1/2 cup heavy cream |
1/3 cup pure maple syrup (preferably dark amber) |
2 teaspoons unsalted butter, melted |
Directions:
1. Preheat oven to 350 degrees.
2. Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch glass pie plate.
3. Trim excess dough and crimp edges decoratively.
4. Whisk together brown sugar and eggs until creamy.
5. Add cream, syrup, and butter, then whisk until smooth.
6. Pour filling into pie shell.
7. Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes.
8. Cool on a rack to room temperature (filling will set as pie cools).
9. Serve with a generous dollop of crème fraîche or unsweetened whipped cream. It complements the dessert's rich silkiness and balances the sweetness.
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