Latest revision as of 01:56, 3 February 2011

Serves: 10

Active Time: 25 minutes

Total Time: 4 hour 30 minutes

From: Fresh May/June 2009

Ingredients

Crust

1 1/4 cups all purpose flour

2 tsp. sugar

1/4 tsp. salt

6 tbsp. (3/4 stick) unsalted butter in 1/2 inch cubes.

1/4 cup ice water + additional if needed

Filling

2 eggs

1 egg yoke

1 3/4 cups packed light brown sugar

2 tbsp. all purpose flour

1/8 tsp. salt

3/4 cups heavy cream

1/2 cup pure maple syrup (grade b or grade a dark amber)

Optional Garnishes

raspberries

whipped cream

creme fraiche

Directions

Step 1

Prepare crust. Stir together flour, sugar and salt. Cut butter into flour mixture. Stir in 1/4 cup ice water. Dough should look "shaggy" and comes together when pressed into a ball. If it's crumbly add water 1 tbsp. at a time. Flatten into a disk wrapped plastic wrap and refrigerate for one hour.

Step 2

Preheat oven to 350f. Roll out crust and drape over a 9-inch pie pan (not deep dish). Cut excess dough from edge. Crimp edges. Freeze until firm (about 10 minutes).

Step 3

Prepare filling. Whisk eggs and yolk lightly in a medium bowl. Add brown sugar, flour and salt, whisking until there be nary a lump. Whisk in cream and maple syrup. Pour filling into chilled pie shell.

Step 4

Bake pie in top 1/3 of oven until filling is deeply golden and puffed in the center but still wiggles slightly when nudged (60-70 minutes). Check after 30 minutes - if edge is browned before center, cover edge with a foil collar and continue baking.

Step 5

Cool Pie completely - about 2 hours then refrigerate for at least 1 hour. Serve chilled, garnish as desired.