Maple Pie
Pie month continues, and now we’re into December. That means Christmas and Hanukkah are right around the corner and so are days and days of cookies, cakes and plenty of pie. I love a good piece of cake or a delicious chocolate cookie, but nothing beats a stunning pie. Although apple and pumpkin are popular choices this time of year, there are plenty of other options. There’s chocolate or pecan or even cranberry. But today I’m making a maple pie.
I love the flavor of maple. It reminds me of snowy mountains covered in pine trees. Cold mornings with thick socks and heavy blankets. Big breakfasts of pancakes and bacon, coffee and hot chocolate. Growing up, I always had that syrup that came in a plastic bottle with a log cabin on the front. Then I discovered the real stuff and my life was forever changed. Maple syrup from the tree was sweeter, heartier, richer, and just an all around better experience. It was served warm, and from that first bite I knew I’d never go back to the plastic bottle.
While I usually smother pancakes and French Toast with maple syrup, there are plenty of other ways I use it as well. I’ve used it in sauces for proteins, sides, cocktails and now this pie. It adds a rich, rustic flavor that can’t be found anywhere else. But it’s not just full of pine and bark, there’s a sweetness that’s unlike anything else. Sure, you could use a simple sugar syrup in desserts and cocktails, but they’d be missing something. Something you can only get from fresh maple syrup. The fact that it isn’t processed makes it a healthier sweetener as well. A sweetener that’s used frequently instead of sugar.
This pie has everything I love about maple syrup and then some. Not only is it rich and sweet and full of fall flavor, the filling is a thick pudding that’s cold, rich and creamy. It feels great on your palate and going down your throat. Served with a hot cup of coffee, this pie is a wonderful winter accent to any holiday table.
Notes
Adapted from Fine Cooking
Ingredients
Pie Crust
- 1-1/2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 4 tablespoons lard
- 2 - 4 tablespoons ice water
Filling
- 1-1/4 cups maple syrup
- 6 egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 2 cups heavy cream, divided
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
Instructions
Make the crust
- Sift together the flour, sugar, and salt in a large bowl until combined. Add the butter and lard. Using a pastry cutter, cut the butter and lard into the dry ingredients until you have small pea-sized crumbs. (It's okay if you have some bigger sizes.)
- Slowly add the iced water, a tablespoon at a time, until the dough starts to come together.
- Dip your fingers in ice water to keep them cold, pack the dough into a ball and press it into a flat circle. Wrap tightly in plastic wrap and chill for at least an hour. (The dough can last in the fridge for three days or in the freezer for up to 3 months, just make sure to thaw it out in the fridge when you're ready to use.)
- Preheat the oven to 375 degrees F.
- Place the disc of dough between two sheets of parchment paper and roll out until about 1/4 -inch thick. Transfer the disc to a 9-inch pie plate. Trim the excess dough and fold to make a decorative edge. Prick with a fork and wrap in plastic wrap. Freeze for at least 15 minutes.
- Line the pie shell with parchment paper and fill with pie weights. Bake the crust until the edges are golden and the crust is dry, about 20 minutes. Remove the pie weights and parchment and bake for another 20 minutes or until the crust is golden brown. Transfer the pie shell to a wire rack and let cool completely.
Make the Filling
- Bring the maple syrup to a slow boil in a small saucepan over medium heat. Continue to cook until the syrup has reduced by half.
- In another saucepan whisk the egg yolks with the cornstarch until combined. While whisking, slowly add the milk and 1 cup of cream in a steady stream. Add the butter, salt and reduced syrup.
- Place the milk mixture over medium heat, stirring constantly with a wooden spoon until it coats the back of the spoon. Cook the custard for another minute, then pour it into the cooled pie crust and spread it evenly. Press a piece of saran wrap directly onto the surface of the custard and transfer to the refrigerator. Chill the pie for at least 4 hours and up to overnight.
- Beat the remaining cream until soft peaks form. Spread the whipped cream over the top of the pie, slice and serve.
