This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation’s top producers of maple syrup.
I love ANYTHING maple. I made this as written, and it was good, but I wasnt getting enough maple flavor.(for me) So, I played a little. First, I live in maple country in NY. So I have access to many different maple operations. I also own a bakery, and several maple farmers, instead of dumping that last “buddy” run, save it for me for baking. It has a much stronger taste..though a bit bitter for table use, it is great in cooking. I made one pie with the last-run “buddy” syrup, and one with a dark amber as opposed to light. Both were REALLY good..much more flavor, but I actually liked the flavor of the dark amber pie best. Again..if you want light and delicate, use light amber, or “fancy” grade syrup. There is new grading on the syrup..the dark would be grade A medium or dark amber as opposed to Grade A light amber. The “buddy” syrup is now referred to as “very dark” and you would only be able to get it from a maple producer…its not generally sold.Excellent recipe..i HIGHLY recommend it!!
A creamy maple filling is topped with whipped cream and sugared almonds in this Maple Cream Pie Recipe that can easily be made without any refined sugar. It is sweet and silky and simply delicious.
This creamy, decadent pie is sweetly flavored with maple syrup and served with a dollop of vanilla whipped cream. It’s a perfect way to use New England’s favorite flavor, whose annual production means spring is (finally!) right around the corner.
1 deep dish frozen pie crust
2 cups heavy cream
3/4 cup sugar
4 tablespoons cornstarch
4 tablespoons unsalted butter
1/4 cup pure maple syrup
1 teaspoon maple extract
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1 1/2 teaspoons cinnamon
Preheat oven to 325º F and lay your crust out in a standard pie dish. Bake for 10-12 minutes, or until just lightly browned.
Remove from oven and set aside.
In a medium saucepan over medium heat, melt 4 tablespoons butter and heavy cream together until butter is melted, then whisk in cornstarch and sugar, stirring continuously until thickened. 6-7 minutes.
Stir in maple syrup, maple extract, vanilla extract and salt, if using, and whisk until incorporated.
Pour filling into pie crust, then drizzle remaining (melted) butter over the top.
Whisk together remaining topping ingredients, sugar and cinnamon, and sprinkle over filling.
Place baking dish in oven and bake for 25-30 minutes, or until crust is golden brown and filling is bubbly. Center should be set, but still a little wobbly.
Remove from oven and let cool, then refrigerate until set. 2-3 hours.
Slice, serve and enjoy!