Makes 1 (9") pie

  • Store-bought piecrust (or ½ of Mark Bittman's Flaky Piecrust
  • ½ cup cream
  • 2 Tbsp. cornstarch
  • 1¼ cups maple syrup
  • 4 Tbsp. (½ stick) butter, cut into cubes
  • 2 eggs, beaten
  • ½ tsp. salt

Total time: 1 hour

Heat oven to 425°. Butter one side of a piece of aluminum foil large enough to cover crust; press foil onto crust, butter side down. Scatter weights, such as dried beans, over foil and bake for 12 minutes; remove weights and foil. Reduce oven to 350° and continue baking until crust starts to brown, about 10 minutes. Cool slightly.

Meanwhile, whisk cream and cornstarch together. In a heavy saucepan, bring maple syrup to a simmer over medium-low heat. Whisk in cream mixture, reduce heat to low, and whisk frequently until thickened, 2 to 3 minutes.

Remove pan from heat. Stir in butter until melted. Let cool just until lukewarm. Add eggs and salt and beat until smooth. Place pie plate on a baking sheet, then fill with maple filling.

Transfer baking sheet to oven and bake until pie is golden brown, 45 to 55 minutes. Cool on a rack. Serve warm or at room temperature.

To make ahead
Bake pie and refrigerate for up to 2 days. Bring to room temperature before serving.

From How to Bake Everything(Houghton Mifflin Harcourt), by Mark Bittman


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