Maple Sugar Pie
With a flaky crust and gooey center, this classic French Canadian Maple Sugar Pie is utterly irresistible
Servings: 10
Ingredients
- 1 single pie crust prepared
- 1 ½ cups brown sugar
- ¼ cup pure maple syrup
- 2 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 large egg
- 1 cup heavy cream
- 3 tablespoon unsalted butter
- 2 teas pure vanilla extract
- ½ tea kosher salt
- flaky sea salt and confectioners' sugar for dusting
Instructions
- Roll out the pie dough on a lightly floured surface until about ¼-inch thick. Fit the pie dough into a 9-inch pie pan. Trim the edges and crimp as desired. Place the pie dough in the refrigerator for about 30 minutes.
- Meanwhile, preheat the oven to 400°F. Top the pie dough with a piece of foil or parchment paper and fill with pie weights (see above for alternatives). Bake the pie shell for about 15 minutes. Remove the pie from the oven. Carefully remove the pie weights and continue to bake for an additional 3 to 5 minutes, or until the bottom of the pie crust is dry to the touch. Place the pie shell on a rimmed baking sheet and set aside. Reduce the oven to 350°F.
- In a mixing bowl, whisk together the brown sugar, maple syrup, egg yolks and egg. Add the flour and cornstarch and stir until smooth.
- Heat the cream and butter together in a small saucepan over medium heat until the butter is melted. Temper the warmed cream into the egg mixture. Whisking constantly, pour a little bit of cream in at a time. Stir in the vanilla and salt. Using a mesh sieve, strain the mixture into the partially baked pie shell.
- Move the rimmed baking sheet (wish the filled pie on top) into the oven and bake for 50 to 55 minutes. When done, the sides should be set but the center of the pie should slightly jiggle when you wiggle the pan).
- Allow the pie to completely before serving. It is okay if the filling cracks slightly as it cools. Top with a sprinkle of flaky salt and a shower of confectioners’ sugar for serving.