Maple Syrup Pie

From Cook's Country | October/November 2014

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 sweetness and introducing welcome tang. Cornstarch… read more

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 sweetness and introducing welcome tang. Cornstarch thickens the pie without tasting starchy. Eggs and cream produce a rich custard, while an extra yolk helps the pie set up for neater slicing. A moderate 350-degree oven ensures that the filling bakes up silky-smooth.

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Serves 8

Our favorite store-bought crust is Wholly Wholesome 9" Certified Organic Traditional Bake at Home Rolled Pie Dough. Serve with unsweetened whipped cream or crème fraîche.

Ingredients

Detail sfs maple syrup pie 49
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