Maple Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAPLE CREAM PIE



Maple Cream Pie image

This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Pastry for single-crust pie (9 inches)
1/4 cup cornstarch
1/4 teaspoon salt
1-3/4 cups whole milk, divided
3/4 cup plus 1 tablespoon maple syrup, divided
2 large egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
Sliced almonds, toasted

Steps:

  • Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.

MAPLE SYRUP PIE



Maple Syrup Pie image

Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings

Number Of Ingredients 5

3 tablespoons cornstarch
2/3 cup water
1-1/2 cups real maple syrup
2 tablespoons butter
Pastry for double-crust pie

Steps:

  • Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.

Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE SYRUP PIE



Maple Syrup Pie image

A Lewis county (New York) pie. Very sweet and excellent when served with a chunk of sharp Cheddar cheese.

Provided by Louie Noftsier

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

1 unbaked pie crust
1 ½ cups maple syrup
½ cup brown sugar
½ cup 2% evaporated milk (such as Carnation®)
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
  • Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
  • Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 60.4 g, Cholesterol 51.1 mg, Fat 10 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 3 g, Sodium 158.9 mg, Sugar 45.7 g

MAPLE CREAM PIE



Maple Cream Pie image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield One 9-inch pie

Number Of Ingredients 24

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup ice-cold water
1 teaspoon lemon juice
6 large egg yolks
1/2 cup maple syrup
1/4 cup cornstarch
Pinch of salt
1 cup heavy cream
1 cup whole milk
1 tablespoon vanilla bean paste or vanilla extract
2 tablespoons unsalted butter, at room temperature
2 cups cold heavy cream
1/2 cup cold mascarpone cheese
1/4 cup maple syrup or 1/4 cup maple sugar
12 Maple Cookies, recipe follows, optional
12 ounces (3 sticks) unsalted butter
3/4 cup real maple syrup, preferably grade B
3/4 cup sugar
3 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt

Steps:

  • For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
  • Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
  • Preheat the oven to 350 degrees F.
  • On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes.
  • Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely.
  • For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
  • In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
  • Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool.
  • To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie.
  • Garnish each slice with a Maple Cookie, if you like.
  • Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
  • In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
  • On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
  • Bake until the edges of the cookies are golden brown, 15 to 17 minutes.

MAPLE CREAM PIE



Maple Cream Pie image

Provided by Samantha Seneviratne

Categories     dessert

Time 8h50m

Yield 8 to 10 Servings

Number Of Ingredients 14

1 1/2 ounces walnuts (about 1/3 cup)
1 tablespoon granulated sugar
1 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons iced water
1 1/4 cups pure maple syrup
6 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup cold heavy cream, whipped to soft peaks

Steps:

  • Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
  • Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
  • Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
  • Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

MAPLE APPLE PIE



Maple Apple Pie image

Make and share this Maple Apple Pie recipe from Food.com.

Provided by CoffeeMom

Categories     Pie

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 teaspoon baking powder
1 tablespoon maple syrup
2/3 cup Crisco shortening
7 cups apples, peeled and sliced
3/4 cup maple syrup
2 tablespoons cornstarch
2 tablespoons maple syrup
1/2 cup pecans, Chopped
2 cups unbleached flour
1 teaspoon butter
1 teaspoon salt

Steps:

  • 7 to 8 T cold water Preheat oven to 375 degrees. For crust, combine flour, baking powder and salt in large mixing bowl. Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle water in, 1 tbsp. at a time, until dough forms a ball. Divide dough into 2 equal parts.
  • On lightly floured surface, roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate. Gently, ease crust into greased plate, being careful not to stretch dough. Trim edge even with plate.
  • For filling, microwave apple slices on high for 2 minutes. Stir; repeat procedure twice or until apples begin to soften. Set aside.
  • In separate microwaving bowl, combine maple syrup and cornstarch.
  • Microwave 2 minutes; stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples. Toss lightly until apples are well coated; set aside to cool. Spoon cooled Apple filling into unbaked pastry shell.
  • For nut filling, combine pecans, syrup and butter in microwaving bowl. Microwave on high 1 minute, stir and continue to microwave an additional minute on medium setting. Stir to break up mixture.
  • Spread nut mixture on top of apple filling.
  • On lightly floured surface, roll out top crust the same as bottom. Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate. Fold top edge under crust. Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape. Bake at 375 degrees for 60 minutes or until apples start to bubble. Brush top of pie with maple syrup; continue to bake and additional 5 minutes.

Nutrition Facts : Calories 639.7, Fat 30.8, SaturatedFat 6.8, Cholesterol 1.7, Sodium 429.4, Carbohydrate 89.4, Fiber 5.5, Sugar 45.5, Protein 5.5

MAPLE-APPLE PIE



Maple-Apple Pie image

Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
6 cups thinly sliced peeled tart apples (5 medium)
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
6 tablespoons maple-flavored syrup

Steps:

  • In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
  • Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

Nutrition Facts : Calories 475, Carbohydrate 61 g, Cholesterol 10 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg

MAPLE PECAN PIE



Maple Pecan Pie image

This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h20m

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon granulated sugar
1/2 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3 tablespoons ice water
1 stick unsalted butter
1 1/2 cups packed dark-brown sugar
1 cup maple syrup, preferably grade A
3 tablespoons all-purpose flour
1 cup whole milk
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 1/2 cups toasted pecan halves

Steps:

  • Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
  • Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
  • Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

SALTED MAPLE PIE



Salted Maple Pie image

Sort of a Yankee riff on the South's chess pie, this buttery and rich custard pie is adapted from "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit" by Lisa Ludwinski. Use the best dark maple syrup you can find, and don't forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep an eye on the crust while it's baking: If it's browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time.

Provided by Margaux Laskey

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), melted and cooled
1 cup/240 milliliters dark robust (formerly Grade B) maple syrup
3/4 cup/165 grams packed light brown sugar
1/4 cup/35 grams fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup/180 milliliters heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling

Steps:

  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it's lining the plate.
  • Trim so there's about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
  • Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil - the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
  • Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
  • Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
  • Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
  • Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
  • Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
  • Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 93 milligrams, Sugar 36 grams, TransFat 0 grams

QUEBECOIS MAPLE CREAM PIE



Quebecois Maple Cream Pie image

I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.

Provided by CTREYNARD

Categories     Desserts     Pies

Time 2h20m

Yield 8

Number Of Ingredients 8

¾ cup real maple syrup (dark amber)
2 ¼ cups heavy cream
4 egg yolks
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 (9 inch) pie shell, baked

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
  • Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
  • Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
  • Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g

MAPLE CUSTARD PIE



Maple Custard Pie image

Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

All-purpose flour, for work surface
Essential Pate Brisee
1 large egg, lightly beaten
1 cup pure maple syrup
2 cups heavy cream
1 large egg, plus 4 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
Pinch freshly grated nutmeg

Steps:

  • Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
  • Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
  • Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
  • In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
  • Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.

MAPLE SYRUP PIE



Maple Syrup Pie image

Maple syrup pie is completely traditional and homey Québécois fare. Achingly sweet? Not at all. The heavy cream moderates the sweetness of the maple syrup. The cornstarch thickens the mixture. That's it. A novice could obtain a baked pie shell and be done with the dish in less than a quarter-hour.

Provided by Marian Burros

Categories     dessert

Time 10m

Yield One 9-inch pie (6 to 8 servings)

Number Of Ingredients 5

1/4 cup cornstarch
1 1/2 cups maple syrup
1 cup heavy cream
1 baked single 9-inch pie crust
Whipped cream for topping

Steps:

  • In a small saucepan, combine cornstarch with 1/4 cup cold water. Mix until smooth. Add maple syrup and heavy cream, and mix until well blended.
  • Place pan over medium heat, and cook, stirring, until mixture comes to a boil. Cook until thickened, about 2 minutes. Pour filling into pie shell, and allow to cool at room temperature until set, about 1 hour. Top with whipped cream.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 10 grams, Sodium 136 milligrams, Sugar 37 grams

MAPLE SYRUP PIE



Maple Syrup Pie image

Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple syrup pie served with crème fraîche is its specialty. The pie capped off a perfect dinner of delicious French-Canadian dishes. We ate at another restaurant the next night and tried the maple syrup pie there. We were so disappointed by our first bites that we then went back to Aux Anciens Canadiens and waited an hour just to have another piece of their pie." Don't be tempted to forgo the cream with this pie; it perfectly complements the dessert's rich silkiness and balances the sweetness.

Categories     Dairy     Egg     Dessert     Bake     Thanksgiving     Fall     Winter     Gourmet

Yield Serves 8 to 10 (8-inch pie)

Number Of Ingredients 7

Pastry dough
1 1/2 cups packed light brown sugar
2 large eggs at room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
2 teaspoons unsalted butter, melted
Accompaniment:crème fraîche or unsweetened whipped cream

Steps:

  • Preheat oven to 350°F.
  • Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
  • Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
  • Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).

CANADIAN MAPLE SYRUP PIE



Canadian Maple Syrup Pie image

Time 3h10m

Number Of Ingredients 7

Single Pie Crust - check out our Flaky Butter Crust
1 1/2 cups pure maple syrup
6 Tbsp. butter
1/2 cup heavy whipping cream
1 Tbsp unbleached white flour
1/4 tsp salt
2 eggs

Steps:

  • Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 1/2 cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.

More about "maple pie recipes"

MAPLE SYRUP PIE (THE BEST) | RICARDO
maple-syrup-pie-the-best-ricardo image
2017-07-13 In a bowl, combine the cornstarch and flour. Add the maple syrup and whisk until the mixture is smooth and the cornstarch has dissolved …
From ricardocuisine.com
5/5 (89)
Total Time 1 hr 10 mins
Category Desserts


MAPLE CREAM PIE | KING ARTHUR BAKING
To make the filling: Mix the half-and-half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils …
From kingarthurbaking.com
4.4/5 (22)
Total Time 5 hrs 24 mins
Servings 1
Calories 502 per serving
  • To make the crust: Mix the butter and cream cheese until well blended., Add the flour, sugar, and salt; mix until just blended.
  • Pat into a disk, wrap, and refrigerate for at least 30 minutes., Preheat the oven to 375°F., Roll the dough on a floured surface until it's 12" in diameter.
  • Place it into a 9" pie pan. Shape and crimp the crust., Line the crust with aluminum foil and pie weights or uncooked beans.
  • Bake it until the bottom inside surface is light brown, approximately 20 minutes. remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling., To make the filling: Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan.


GRANDMA BéATRICE'S MAPLE SYRUP PIE RECIPE GLUTEN-FREE, DAIRY-FREE ...
In a medium saucepan, pour the cold water and gradually add the tapioca starch, stirring briskly with a whisk. Then add the maple syrup and coconut milk and bring to a boil over medium heat, whisking constantly. When the mixture begins to boil, add the agar-agar and continue stirring until the mixture becomes very thick.
From cuisinelangelique.com


CANADIAN MAPLE SYRUP PIE RECIPE | PIE RECIPES | PBS FOOD
Cook the maple syrup at a gentle bubble, reducing the heat if necessary, for 5 minutes. Remove the saucepan from the heat and stir in the butter until melted. Add the cream and stir. Transfer ...
From pbs.org


MAPLE CREAM PIE – KILTED CHEF
Instructions. Preheat oven to 350. Add maple syrup to a heavy bottomed pot, bring to a boil over medium low heat, allow to boil for 5 minutes, stirring constantly. Slowly pour cream into maple syrup, whisking continuously, return to a simmer. Remove the maple mixture from the heat.
From kiltedchef.ca


MAPLE SWEET POTATO PIE | MAPLE FROM CANADA
1/2 cup butter, at room temperature. Topping. 1 cup 35% whipping cream. Maple nuggets or maple sugar. Method. Preheat oven to 190° C (375° F), rack in lower position. Line a 23 cm (9 in) pie plate with the shortcrust pastry and set aside. In a saucepan, boil the sweet potatoes until tender, 15 – 20 minutes. Let cool.
From maplefromcanada.ca


MAPLE APPLE PIE | MAPLE FROM CANADA
Preheat oven to 160°C (325°F). In a bowl, combine all crust ingredients and press down into bottom of a 23-cm (9-in) pie plate. Bake for 12 minutes. Remove from oven and raise temperature to 190°C (375°F). Combine filling ingredients in a bowl. Spread over bottom of crust. Sprinkle maple nuggets, pine nuts and cinnamon on top. Bake for 45 ...
From maplefromcanada.ca


CANADIAN MAPLE SYRUP PIE RECIPE | KITCHEN VIGNETTES - PBS FOOD
2014-03-12 Remove the saucepan from the heat and stir in the butter until melted. Add the cream and stir. Transfer about 1/2-cup of the mixture to a small bowl; whisk in the flour and salt and then whisk ...
From pbs.org


CANADIAN MAPLE SYRUP SUGAR PIE OR TARTE AU SIROP D’éRABLE
2013-07-11 Instructions. Roll out the dough and place it in a 9-inch pie plate; chill until the filling is ready. Preheat oven to 325ºF. In a heavy saucepan over medium heat, bring maple syrup to a gentle boil and cook, reducing the heat if necessary, for 5 minutes. Remove saucepan from heat; stir in the butter until melted.
From acanadianfoodie.com


BEST MAPLE CREAM PIE RECIPES | BAKE WITH ANNA OLSON
2016-12-09 Step 1. For the pecan crust, preheat the oven to 350 ºF (180 ºC). Stir the graham cracker crumbs, pecans and melted butter together until evenly combined and press this into a lightly greased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, and then cool while preparing the filling. Step 2.
From foodnetwork.ca


BEST MAPLE CRISP PIE RECIPES | FOOD NETWORK CANADA
2012-09-06 Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, mixing until it just comes together. Chill dough for 15 minutes. Step 3. Peel and slice apples. Toss with maple syrup and cinnamon. Step 4. On a lightly floured surface, roll out dough to 1/4-inch thick. Slide dough onto a parchment-lined baking sheet.
From foodnetwork.ca


CLASSIC CANADIAN MAPLE SYRUP PIE - SEASONS AND SUPPERS
2016-04-21 Preheat oven to 350 F. In a medium bowl, whisk together the brown sugar, whipping cream, syrup, eggs and vanilla. Add a pinch of salt and whisk in. Place unbaked 9-inch pie shell on to a baking sheet. Pour batter in to pie shell and bake for 45-55 minutes or until filling is set, except for the very centre.
From seasonsandsuppers.ca


MAPLE SUGAR PIE - PURE MAPLE FROM CANADA
Preheat oven to 350° F. On a floured surface, roll dough 1/8-inch thick and line a 9-inch pie tin with dough. Prick with a fork. Top with baking paper and dried beans. Bake until crust is golden, 15-20 minutes. Remove baking paper and beans, and allow crust to cool. To prepare the filling.
From puremaplefromcanada.com


CARNATION® | CREAMY MAPLE PIE
1 : Preheat oven to 350°F (180°C). 2 : Blend flour and salt in medium mixing bowl. 3 : Cut shortening into flour mixture, using a pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. 4 : Sprinkle half the recommended amount of ice cold water over the flour mixture.
From carnationmilk.ca


20 BEST MAPLE DESSERTS - INSANELY GOOD
2021-08-16 They’re topped with a thick maple glaze too, making them the ultimate fall snack. 3. Maple Glazed Apple Blondies. Blondies are basically brownies without the chocolate. These fun treats are moist, soft, and taste a bit like apple pie. A cinnamon-laced maple syrup glaze adds fall-flavored perfection.
From insanelygoodrecipes.com


MAPLE CREAM PIE RECIPE - TASTE AND TELL
2015-12-21 Stir the egg mixture back into the saucepan and return the pan to the heat, cooking and stirring constantly for 2 more minutes. Turn off the heat and whisk in the cubes of butter, one at a time, until fully incorporated and melted. Stir in the maple extract. Let the mixture come to room temperature.
From tasteandtellblog.com


MAPLE SYRUP PIE | CANADIAN LIVING
2009-03-09 In large bowl, whisk eggs with brown sugar until creamy; whisk in maple syrup, cream and flour until smooth. Pour into pie shell. Bake on foil-lined baking sheet in bottom third of 375°F (190°C) oven until pastry is golden and filling is puffed and dry to the touch but still trembles, 40 to 45 minutes. Let cool on rack.
From canadianliving.com


MAPLE SUGAR PIE RECIPE — STYLE SWEET
2020-07-14 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.
From stylesweet.com


MAPLE PRALINE PIE | RICARDO
In a saucepan, melt the butter. Add the flour and cook for 1 minute. Do not let brown. Add the maple syrup and cream. Cook and stir until it boils. Pour the filling into the cooled pastry and let the pie cool at room temperature. Sprinkle with the pecans. Refrigerate for about 1 hour. Serve warm or at room temperature.
From ricardocuisine.com


MAPLE PIE RECIPES - CREATE THE MOST AMAZING DISHES
23 Healthy Mushroom Recipes For Meatless Dinners Healthy High Fiber Cookies Healthy Oatmeal Cookies For Adults
From recipeshappy.com


MAPLE PECAN PIE RECIPE - MOM ON TIMEOUT
2020-11-13 Prepare your filling: Combine maple syrup, corn syrup, brown sugar, butter, and ground cinnamon in a small saucepan and heat over medium heat until butter has melted and the mixture is smooth. Remove from heat and stir in the vanilla extract. Temper the eggs: Add the eggs into a small bowl and whisk.
From momontimeout.com


EASY MAPLE WALNUT PIE RECIPE - SUGAR AND SOUL CO
2020-11-23 Instructions. Preheat oven to 350°F and prepare your crust in a 9-inch pie dish; set aside. In a medium saucepan, combine the maple syrup, sugar, and butter and cook over medium heat until the butter has melted, stirring frequently. In a small bowl, stir together the water and cornstarch.
From sugarandsoul.co


QUEBEC MAPLE SUGAR PIE - THE KITCHEN MAGPIE
2020-06-07 In a medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts. Transfer the pie to the over and bake for 10 minutes, then reduce oven temperature to 350° F and bake until crust is golden and center is just set, about another 25 to 30 minutes.
From thekitchenmagpie.com


MAPLE BUTTERMILK PIE RECIPE | LEITE'S CULINARIA
2015-11-06 Make the maple buttermilk custard and assemble the pie. Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Place the prebaked pie shell on a rimmed baking sheet. In a large bowl, mix together the flour, cornmeal, brown sugar, salt, and melted butter. Add the vanilla extract or paste and the sour cream and stir ...
From leitesculinaria.com


QUICK MAPLE SYRUP PIE | METRO
Preparation. Preheat the oven to 400°F / 200°C. In a bowl, dilute cornstarch in cold water. In a pan, put all filling ingredients. Bring to a boil, stirring constantly and remove from heat. Add nut, mix well and pour filling into pie shell. Bake at 400°F / 200°C 15 to 20 minutes. Source : Metro.
From metro.ca


INA GARTEN MAPLE PECAN PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MAPLE APPLE PIE - THE BAKE SCHOOL
2015-11-18 In the bowl of a food processor, combine the flour and salt. Drop in the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water and pulse until the mixture forms a dough. Divide the dough into two, pat into disks and wrap in plastic. Refrigerate for 45 minutes.
From bakeschool.com


86 MAPLE PIE RECIPES | RECIPELAND
86 maple pie recipes with ratings, reviews and recipe photos. From Asparagus, Mushroom, and Sweet Bell Pepper Pasta with Goat Cheese to Maple Syrup Pecan Pie.
From recipeland.com


MAPLE SUGAR PIE | KING ARTHUR BAKING
Reduce the oven temperature to 375°F. Cool the crust before filling. For the filling: In a medium bowl, whisk together the sugar and flour. Whisk in the maple syrup, milk, cream, nutmeg, and cinnamon. Scrape the seeds from the vanilla bean into the mixture (or add the vanilla). Stir with the whisk instead of whipping; you don't want to add air ...
From kingarthurbaking.com


MARGARET’S MAPLE SUGAR PIE RECIPE | BON APPéTIT
2016-10-18 Step 1. Pulse sugar, salt, and 1¼ cups flour in a food processor to combine. Add butter and pulse until the largest pieces are pea-size. Add lard and pulse again until mixture resembles coarse ...
From bonappetit.com


GLUTEN-FREE VEGAN CANADIAN MAPLE PIE
Instructions. Preheat oven to 350F. Oil a 6″ pie plate (or see notes above for alternative dish sizes). Set aside. Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk ...
From unconventionalbaker.com


MAPLE SUGAR CREAM PIE | 12 TOMATOES
Preparation. Preheat oven to 325º F and lay your crust out in a standard pie dish. Bake for 10-12 minutes, or until just lightly browned. Remove from oven and set aside. In a medium saucepan over medium heat, melt 4 tablespoons butter and heavy cream together until butter is melted, then whisk in cornstarch and sugar, stirring continuously ...
From 12tomatoes.com


MAPLE NUT PIE {EASY UNIQUE HOMEMADE PIE RECIPE WITH MAPLE …
2016-12-02 Once the sugar milk/sugar mixture is almost to a boil, pour about ½ cup of the hot syrup into the egg yolks and whisk quickly for 10-15 seconds. Then pour this mixture back into the syrup mixture on the stove. Cook and stir this mixture for 3-4 minutes over medium-low heat. Next you'll get the gelatin ready.
From tastesoflizzyt.com


MAPLE PECAN PIE (WITHOUT CORN SYRUP) - SALLY'S BAKING ADDICTION
2018-10-30 Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer. Print.
From sallysbakingaddiction.com


Related Search