Maple Syrup PieDawn Mikesell
Maple syrup pie is perfect for creating autumn vibes on your table. If you like real maple syrup, you’ll love this pie. It’s simple to make, uses just a handful of ingredients, and is delicious. I couldn’t find any information on where it came from or anything, but what I do know is that it’s super yummy and you should make one for Thanksgiving this year.
I created the decorative edge on my pie with a small spoon. I flipped it upside down and gently pressed it around the edge, creating a scallop. Then I did the same thing again, but on the inside of the first scallop I made, creating a decorative double scalloped edge.
Maple Syrup Pie
- Pastry for single crust pie (9 inch)
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/3 cup pure maple syrup
- 2 teaspoons butter, melted
- Preheat oven to 350 degrees F.
- Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 9-inch pie plate. Trim excess dough and crimp edges decoratively.
- Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
- Bake pie until pastry is golden and filling is puffed and looks dry but still jiggles in the center a little, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).
- (Optional) Roll extra pie crust to 1/8-inch thick and cut out maple leaf shapes. Brush with melted butter and sprinkle with cinnamon sugar. Bake at 350 degrees F for 15-20 minutes or until lightly golden. Place on top of warm pie.
Recipe from Epicurious