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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.
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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.