Maple Syrup Pie
A recipe for maple syrup pie, also known as sugar pie or tarte au sucre in Quebec. The texture of the filling is quite similar to a custard pie.
Servings: 12 slices
Calories: 261kcal
Ingredients
For the crust
- 219 grams bleached all-purpose flour
- 115 grams salted butter cold, cut into cubes
- 75 mL cold water more or less
For the maple filling
- 250 mL pure maple syrup medium grade
- 100 grams maple sugar
- 2 large egg(s)
- 188 mL whole milk (3.25 % fat)
Instructions
- In the bowl of a food processor, pulse together the flour and the Stirling Creamery butter until the mixture resembles a fine crumble. Add the water, bit by bit, until a dough forms. Pat the dough into a disk and wrap in plastic wrap. Refrigerate for at least 45 minutes.
- Preheat the oven to 375 °F (190 °C). Roll the dough to ⅛" thick (~14" diameter circle) and transfer to a pie tin (preferably dark metal). Trim and crimp the edges. Chill while you prepare the filling
- In a medium bowl, whisk together the syrup, sugar, and eggs, then whisk in the milk.
- Pour the filling into the chilled tart shell and bake on the bottom oven rack for approximately 50 minutes (note the filling will still seem very fluid and jiggly, but you will notice some spots where it's beginning to bubble and brown).
- Let the pie chill on a wire rack for at least 4 hours, then overnight in the fridge.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- I like to make pie crusts with higher-fat European butter (82–84 % fat) if possible.
Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 82mg | Potassium: 143mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 305IU | Calcium: 68mg | Iron: 1mg
