Maple syrup pie (Print Version)
# Ingredients:
→ Crust
01 -
1 ml of salt
02 -
2.5 ml of baking powder
03 -
190 g of unbleached all-purpose flour
04 -
115 g of cold unsalted butter, diced
05 -
45 ml of ice water
→ Filling
06 -
125 ml of 35% cream
07 -
375 ml of amber maple syrup
08 -
30 ml of unbleached all-purpose flour
09 -
30 ml of cornstarch
10 -
1 egg
# Instructions:
01 -
In a food processor, combine the flour, salt, and baking powder. Toss in the butter and pulse a few times until it looks like small crumbs. Pour in the water and pulse just until the dough starts holding together. Add extra water if needed. Take out the dough and press it into a disc.
02 -
Dust your workspace with flour and roll the dough out to a thickness of about 3 mm. Line a 23 cm glass pie dish with it and trim the edges if there’s extra. Chill it in the fridge for 30 minutes.
03 -
Move the oven rack to the bottom position. Set the oven to preheat at 200 °C.
04 -
In a bowl, whisk together the cornstarch and flour. Slowly pour in the maple syrup, mixing until smooth and the cornstarch is fully dissolved. Add the cream and egg, and blend until smooth. Pour the mixture into the crust.
05 -
Bake in the oven for 45 minutes or until the filling is set. Let it cool at room temperature for about 2 hours before slicing and enjoying.