Maple Sugar Cream Pie

Instructions:

Prepare the pie crust:

1. In a mixing bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed, unsalted butter to the flour mixture.
3. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Be cautious not to overmix.
5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven: 6. Preheat your oven to 375°F (190°C).

Roll Out the Pie Crust: 7. On a floured surface, roll out the chilled pie dough into a circle large enough to fit a 9-inch (23 cm) pie dish.

8. Carefully transfer the rolled-out dough to the pie dish and press it against the bottom and sides. Trim any excess dough hanging over the edge.

Prepare the Maple Sugar Cream Filling: 9. In a saucepan, combine the pure maple syrup and heavy cream. Heat over medium heat, stirring frequently, until it begins to simmer. Remove from heat and set aside.

10. In a separate bowl, whisk together the granulated sugar, cornstarch, eggs, pure vanilla extract, and salt until well combined.
11. Slowly pour the hot maple syrup and cream mixture into the egg mixture, whisking continuously to prevent curdling.

Assemble and Bake: 12. Pour the maple sugar cream filling into the prepared pie crust.

13. Place the pie dish in the preheated oven and bake for about 35-40 minutes, or until the filling is set and has a slight jiggle in the center.
14. Remove the pie from the oven and let it cool on a wire rack. Once cooled, refrigerate for at least 2 hours or until chilled and set.

Serve and Enjoy: 15. Slice the Maple Sugar Cream Pie into wedges.

16. If desired, garnish with a dollop of whipped cream before serving.

Cook’s Notes:

• Be sure to use pure maple syrup for the best flavor. Avoid using pancake syrup or maple-flavored syrups, as they won’t provide the same authentic taste.
• You can prepare the pie crust ahead of time and store it in the refrigerator or freezer until you’re ready to use it.
• To prevent the pie crust from becoming too brown during baking, you can use a pie shield or cover the edges with aluminum foil halfway through the baking time.
• This pie is delicious on its own but is even more delightful with a scoop of vanilla ice cream or a drizzle of extra maple syrup.
• Leftover pie slices can be stored in the refrigerator and enjoyed cold or at room temperature.

Maple Sugar Cream Pie is a sweet and silky delight that embodies the essence of comfort and tradition. With its rich maple flavor and creamy texture, this pie is a classic dessert that’s sure to please your palate. So, follow this recipe, create your Maple Sugar Cream Pie, and savor every bite of this timeless and indulgent treat.