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