Maple Syrup Pie

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Appears in Cook's Country October/November 2014

We wanted to take this classic New England pie back to its roots, with real maple flavor. But we wanted pie, not candy.

SERVES 8

TIME 1¾ hours, plus 2½ hours cooling and 2 hours chilling

Maple Syrup Pie

WHY THIS RECIPE WORKS

For a pie that truly tasted of maple, we found that a hefty dose of syrup was in order—a full 1 3/4 cups of dark amber syrup, in fact. But with maple flavor comes maple sweetness, so we added just a touch of cider vinegar, balancing the swe...

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