Toasted Maple Pie
Servings
8-10slices
Cook Time
35minutes
Servings
8-10slices
Cook Time
35minutes
Ingredients
Instructions
Prepare Pie Crust
  1. Ahead of time: prepare your favorite pie crust, roll and plate.
  2. Preheat oven to 400
  3. Partially bake your pie crust and cool completely. There is a detailed tutorial for this on this site under the crust recipes, or follow your own method.
Maple Filling
  1. Preheat oven to 325
  2. Tip: Melt butter and measure out heavy cream before you begin. This will help the butter cool off a bit and let the heavy cream come to room temperature.
  3. Place 1/2 cup maple syrup in a small pot or skillet over medium heat.
  4. Bring the maple syrup to a boil, and allow to caramelize for about 8-10 minutes. Do not stir. You need to use your intuition here, so don’t stress out! At first, the syrup will have a lot of small, almost foamy bubbles. As it starts to caramelize, it will slow down and the bubbles will get thick and large. You will know it is just about done when the aroma goes from sweet to a dark, deep maple smell.
  5. When the syrup is ready, reduce heat and SLOWLY add the heavy cream while whisking. Do this painfully slow so that the syrup doesn’t start to clump.
  6. Once the heavy cream is incorporated, remove from heat and pour the maple cream into a bowl or glass measuring cup to cool.
  7. In a medium bowl, combine the brown sugar, cornmeal, cinnamon and salt. Pour in the melted butter and stir until it is fully incorporated. You will want to stir this for about a minute. The mixture will go from pretty thin to a thick ribbon of paste.
  8. Add the vanilla extract.
  9. Add eggs one at a time, fully incorporating.
  10. Slowly add the maple cream while gently mixing it in. You want to avoid whisking too many air bubbles into the mixture.
  11. Bake pie on lower rack of the oven at 325 for about 35-40 minutes. This is another tip I learned from Alison Roman – she uses a low and slow method for custard pies and it works really well for me. Remove the pie JUST when the center starts to set but still has some jiggle to it. It will continue cooking once you remove it from the oven.
  12. Cool completely and finish with topping of your choice. The toasted meringue topping really makes a difference here, but you can also use a lightly sweetened whipped topping.
  13. Store pie in refrigerator for up to three days.