Maple Syrup Pie
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 465 |
| pro | 6 g |
| total fat | 17 g |
| sat. fat | 9 g |
| carb | 73 g |
| fibre | 1 g |
| chol | 125 mg |
| sodium | 140 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 17 |
| vit A | 11 |
| folate | 29 |
Dark or amber maple syrup gives this rich, sweet pie the best flavour. Serve with whipped cream.
Ingredients
- 1/2 cup walnuts, (optional)
- 3 eggs
- 1/2 cup packed brown sugar
- 1-1/2 cups amber or dark maple syrup
- 1/3 cup whipping cream
- 1/4 cup all purpose flour
- Pastry:
- 1-1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/4 cup cold lard, cubed
- 1 egg yolk
- 1 tsp vinegar
Preparation
Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, tossing with fork and adding a little more water if necessary to form ragged dough. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 1/2-inch (1 cm) overhang; fold overhang under and flute edge. Sprinkle with walnuts (if using).
In large bowl, whisk eggs with brown sugar until creamy; whisk in maple syrup, cream and flour until smooth. Pour into pie shell.
Bake on foil-lined baking sheet in bottom third of 375°F (190°C) oven until pastry is golden and filling is puffed and dry to the touch but still trembles, 40 to 45 minutes. Let cool on rack.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, tossing with fork and adding a little more water if necessary to form ragged dough. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 1/2-inch (1 cm) overhang; fold overhang under and flute edge. Sprinkle with walnuts (if using).
In large bowl, whisk eggs with brown sugar until creamy; whisk in maple syrup, cream and flour until smooth. Pour into pie shell.
Bake on foil-lined baking sheet in bottom third of 375°F (190°C) oven until pastry is golden and filling is puffed and dry to the touch but still trembles, 40 to 45 minutes. Let cool on rack.
Source : Canadian Living Magazine: March 2009
- Keywords : Dessert; Canadian; Bake; Maple syrup; Brown sugar; Pastry; Walnuts;
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