Maple Pie Recipe
- 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