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
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