Maple syrup pie is delicious but can be unbearably sweet. This problem is solved with a generous shot of apple cider vinegar to balance out the flavour.
This recipe takes time, so it’s not for anyone who wants their pie in a hurry.
You can make the maple filling a day ahead to speed up the process. If you plan to serve the pie for supper, make the pie in the morning so it has time to chill in the fridge before serving.
Maple Syrup Pie with Apple Cider Vinegar
Makes enough filling for 2 regular 9″ pies. Double recipe for one 9″ deep dish pie.
1 3/4 cups maple syrup
2/3 cup heavy cream
1/4 teaspoon salt
1/3 cup butter
2 tablespoons cornstarch
3 large eggs plus 2 large yolks
1 tablespoon apple cider vinegar
Crisco No Fail Pie Crust
Makes enough filling for four 9″ pies or two 9″ deep dish pies.
5 cups flour (635 gm)
1 ½ tsp. salt
2 ½ cups shortening (320 gm)
½ cup cold water
1 tbsp. white vinegar
Making the Maple Filling
Put maple syrup, cream and salt in a medium saucepan and bring to a boil. Add butter and whisk until melted.
Reduce heat to medium, then take a ½ cup of maple syrup out of the pot and whisk the cornstarch into it. When the mixture is completely smooth, pour the cornstarch mixture back into the pot of maple syrup. If you can’t get the lumps out, pour it back into the maple syrup through a sieve.
Simmer cornstarch and maple syrup mixture for 1 minute, whisking frequently. Transfer to large bowl and let cool for at least 30 minutes.
Beat eggs and yolks together in small bowl, add the vinegar, then add to the maple syrup and whisk until smooth. The filling can be refrigerated for up to 24 hours. just remove the filling from the fridge at least 1 hour before baking and whisk to recombine.
Making the Pie Dough
Combine the flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.
Beat egg, water and vinegar together, then pour over flour mixture.
Stir mixture together with a fork until moistened.
Divide dough in half. Set one aside for your pie and wrap the other in plastic wrap and store in the fridge for later.
Roll out the pie dough then place it in a 9” pie plate. Trip the overhang ½ beyond the edge of pie plate, tuck the excess under, then crimp around the edges with your fingers or a fork. Refrigerate until firm, about 30 minutes.
Adjust oven rack to lowest position then preheat oven to 425 degrees.
Line chilled pie shell with aluminium foil then fill with pie weights. Make sure the edge is covered, or it will get too dark.
Bake 15 minutes, then remove foil and weights and continue baking 4-7 minutes, or until crust is light golden brown.
remove from oven and allow to cool for 10-15 minutes.
Reduce heat to 350 degrees.
Cooking the Pie
Place pie plate on a rimmed baking sheet. Pour the filling into the crust.
Bake until set, 45-60 minutes, rotating sheet a few times during baking. Let pie cool completely on wire rack, about 2 hours.
Refrigerate pie until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.
Slice and serve as is, or with a dollop of whipped cream or crème fraîche.