Maple Syrup Pie
There’s nothing more “Québécois” than maple syrup pie.I’ve been making this maple syrup pie recipe for over ten years. It’s one of the best recipes I make. There are other maple syrup pie recipes online, but the proportions of maple syrup and cooking cream in this one make it P-E-R-F-E-C-T-I-O-N!Every time I make one, I have to make another for my father-in-law because he’s my #1 fan of maple syrup pie. That tells you just how good it is! I really think you’re missing out if you don’t try it.The filling is what really makes this pie shine. The recipe is simple to make, and if you don’t want to make your own pie crust, you can always buy a pre-made one. That would make it even easier! I personally use a puff pastry crust, but be careful not to roll it too thin—you want a fairly thick crust.
Ingredients
- 1 sheet puff pastry
- 6 tbsp unsalted butter
- 6 tbsp flour
- 1 ½ cups maple syrup
- ¾ cup 15% cooking cream
Instructions
Pie Crust
- Preheat the oven to 350°F.
- On a floured surface, roll out the puff pastry and place it in a 9-inch pie pan.
- Dab a little water with your fingers along the edge of the pan to help the dough stick.
- Poke holes all over the bottom of the crust with a fork and shape the edges decoratively.
- Place parchment paper over the crust and fill it with pie weights.
- Bake the crust for 20 minutes.
- Remove the parchment paper and peas, then continue baking for another 10 minutes.
- Remove the crust after a total of 30 minutes. Any air bubbles in the crust will settle as it cools.
Filling
- Melt the butter in a saucepan.
- Add the flour to make a roux.
- Next, add about ½ cup of maple syrup and mix well.
- Gradually add the rest of the maple syrup while stirring to prevent lumps.
- Add the cream and stir constantly to prevent the filling from sticking to the bottom of the pan.
- Keep stirring until large bubbles begin to rise to the surface.
- Pour the filling into the cooked pie crust and refrigerate for about 1 hour and 30 minutes or until the filling is fully chilled.