- Dish type
- Pies and tarts
A creamy egg custard laced with lashings of maple syrup is baked on a buttery pastry base. Serve with a dollop of creme fraiche, if desired.
5 people made this
- 175ml real maple syrup (dark amber)
- 525ml double cream
- 4 egg yolks
- 1 egg
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon malt vinegar
- 1 (23cm) pastry case, baked
MethodPrep:15min ›Cook:1hr5min ›Extra time:1hr cooling › Ready in:2hr20min
- Preheat oven to 150 C / Gas 2. Place the pastry case in its dish in a large, shallow baking tin lined with foil in case of a boil-over.
- Bring maple syrup to the boil in a heavy saucepan over medium heat and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 4 tablespoons at a time, whisking constantly. Stir in salt, vanilla extract and vinegar. Pour the batter into the prepared pastry case.
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Reviews & ratingsAverage global rating:(8)
Reviews in English (7)
by Jill Cournoyer Twombly
Phenomenal - made for a pie tasting and it definately was the top pick. Smooth maple flavor, rich, everyone devoured it.-06 Jun 2010
If you like simple, not over-done custard pies, do NOT pass this one up! It really was delicious, especially with some freshly grated nutmeg mixed in, and topped with maple whipped cream. So simple but so elegant and wonderful! Thanks!!-05 Jan 2011
I'm disappointed with this recipe. I was hoping to love it and i prepared it with a friend here. The mixture was really odd-tasting. I am from Quebec and have had maple-cream pie for years from my grandmother. I think the ratio of sweet and salt + vinegar is way off. Is it just me? I turned out with a way salty pie-28 Dec 2010