Maple Syrup Pie

Ingredients

• •1 (9-inch) unbaked single pie crust, homemade or store-bought, chilled
• •1 1/2 cups pure dark (Grade A Dark Robust or Grade B) maple syrup — use real maple syrup, not pancake syrup, because artificial syrup is mostly corn syrup and will not set properly or deliver the deep caramel-wood flavour the pie depends on
• •3/4 cup heavy cream (35% fat)
• •2 large eggs
• •2 tablespoons all-purpose flour
• •1 tablespoon unsalted butter, melted and cooled
• •1/4 teaspoon fine salt

Directions

1. 1Place a rack in the lower third of the oven and preheat to 375 °F (190 °C). Fit the chilled pie crust into a 9-inch pie plate, crimp the edges, and refrigerate while you make the filling.
2. 2In a medium bowl, whisk the flour and salt together, then whisk in the maple syrup until smooth and no lumps remain.
3. 3Add the heavy cream, melted butter, and eggs one at a time, whisking well after each addition to form a uniform, pourable custard.
4. 4Pour the filling into the chilled unbaked crust. The crust does not need to be blind-baked — the lower-rack position and the flour in the filling prevent a soggy bottom.
5. 5Bake for 40–45 minutes, until the edges are set and puffed and the centre has only a slight jiggle (like set gelatin, not liquid). Tent loosely with foil after 25 minutes if the crust edges are browning too fast.
6. 6Remove from the oven and cool on a wire rack at room temperature for at least 70 minutes; the filling will continue to set as it cools and must not be cut while warm or it will run.
7. 7Slice and serve at room temperature or chilled. Store leftovers covered in the refrigerator for up to 4 days.

💡 Run a thin knife around the inside edge of the crust right after it comes out of the oven to prevent the filling from cracking as it contracts while cooling.

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