This maple syrup pie recipe was handed to me by the maple syrup producer I buy from, so I’m treating it like it came with some authority. From what I can tell, this is closer to the traditional way of making it; nowadays a lot of people add egg, cream, and other things to soften the intensity.
This simple recipe skips all that, which means the maple flavor comes through extreme and completely unapologetic — no dilution, no distractions, just maple syrup doing all the work.
Looking for a pâte brisée recipe ? Check mine out.
(Experiment 81) Maple syrup pie
Ingredients
- 1 pate brisée
- 1 1/2 cup of maple syrup
- 30 g corn starch
- 57 g room temp butter
- 1/2 cup water
Instructions
- First, prepare the pate brisée as you need to let it cool in the fridge. Note the recipe gives you 2 dough’s but you only need one for this. You can cook a nice pecan pie with the remaining dough 😉
- Take some butter and lightly butter your pie tin (I would recommend you use a 7″ tin), add a tad of flour , shake it all over in order to cover all the butter. Give it a tap and discard extra flour. Put the dough in the tin, cut extra dough. We need to pre-bake the dough in the oven. Cover with parchment paper and add pie weight/pea/beans ( the idea is to put weight on the parchment paper so the dough doesn’t raise). Cook at 350F for 15 minutes, remove from oven discard parchment paper. Let it cool
- For the filling, take a pot and melt the butter over low heat. Add the cornstarch and whisk until well combined then add the water and maple syrup and give it stir. Increase the temperature to medium until it boils and you have a thick consistency, this should take 4-5 minutes. Remove from heat and let it cool 25 minutes before filling your baked dough. You will need to wait 2 hours before serving.
