Maple Syrup Pie
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- pastry dough or frozen pastry shell
- 1/2 c
- packed light brown sugar
- 2 large
- eggs, room temperature
- 1/2 c
- heavy cream
- 1/3 c
- pure maple syrup (dark amber if possible)
- 2 tsp
- unsalted butter, melted
- creme fraiche or whipped cream
1Heat oven to 350º F. You can use your favorite recipe and roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges. OR Use a frozen 8 inch (deep-dish) pie shell!
2Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
3Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).