Canadian Maple Pie
A close cousin to butter tarts, sugar pie and even a southern pecan pie. this rich maple flavored filling, in a flakey buttery pastry, is perfect for celebrating Canada Day, Independence Day (USA), Thanksgiving or Christmas.
Ingredients
For the Butter Pastry:
- 2-½ cups all-purpose flour
- ½ tsp. salt
- 1 cup butter, very cold and cut in small pieces
- ⅓ cup ice cold water
- 1 tbsp. white vinegar
For the Filling:
- 1 cup maple syrup
- 1 cup brown sugar
- Pinch of salt
- ⅓ cup butter, melted
- ⅔ cup whipping cream
- 2 tsp. vanilla extract
- 1-½ tbsp. all-purpose flour
- 3 eggs
For Serving:
- Vanilla ice cream or whipped cream, optional
Instructions
To prepare the pastry:
- Using a food processor or a pastry blender, cut cold butter into the flour and salt until mixture resembles a coarse meal; small pea sized pieces of butter should still be visible.
- Using a cup, pour the vinegar into the cold water; mix to combine.
- Pour the vinegar and cold water mixture over the butter and flour mixture; toss with a fork until dough begins to form; use your hands as little as possible and work the dough as little as possible.
- Form the dough into a ball; divide into 2 balls; flatten into two 6-inch rounds; wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.
- The dough can be made a day ahead; ensure it is taken out of the refrigerator for 10 minutes, prior to using, to warm slightly before rolling out.
- This pastry recipe makes enough dough for two pie crusts; wrap one of the pastry rounds tightly in plastic wrap and freeze it for later use.
- Roll the dough into a 12 to 14-inch round and place in the bottom of a 9.5-inch pie plate.
- Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
- Trim dough to a 1/2-inch past the edge of plate.
- Fold the ends under and pinch with fingers or fork to shape the edges into whatever design you like best.
- Place in freezer for 10 to 15 minutes to chill before adding the filling.
To prepare the filling:
- In a small saucepan, combine the maple syrup, brown sugar, butter and salt.
- Bring to a boil, over medium-low heat, for 5 minutes.
- Remove from heat; stir in the whipping cream and vanilla extract.
- Allow to cool to room temperature for about an hour.
- Pre-heat the oven to 375°F.
- When the boiled mixture is cool, whisk in the eggs and 1-1/2 tbsp. flour into the filling until smooth; pour into the chilled pie shell.
- Place in the pre-heated oven and bake, on a low rack, for 15 minutes.
- Reduce the heat to 350°F and continue to bake for an additional 35 to 45 minutes until the top is golden brown; the middle may still wobble a little at this point but should appear set.
- Remove from the oven and allow to cool to room temperature before refrigerating until serving.
- Great served with a dollop of whipped cream or a scoop of good vanilla ice cream.