A delicious, classic Canadian Maple Syrup Pie, perfect for a sweet treat any time of year!
You may have noticed I have a little theme going this week. Yes, it's MAPLE week here at Seasons and Suppers. I've been inspired by the Spring maple syrup making season here in Ontario and I'm cooking up all things maple.
This maple syrup pie is a classic. I have a number of maple syrup pie recipes, but I love this one as it doesn't need a ton of maple syrup (it's expensive, even here!). It's pleasantly maple flavoured and surprisingly not over-the-top sweet. But yes, it is a sugar pie, so it is sweet. I find eating it chilled tempers the sweetness nicely, as does the dollop of barely sweetened whipped cream. Creme fraiche would also work well.
I haven't included a pastry recipe here. Use your favourite (if you make pie crust from scratch, you probably have one), or if you don't, you can easily use a store-bought shell or pastry (deep-dish).
The filling for this cake fills a deep-dish pie crust to within 3/4 of an inch of the top and a bit of it may drip over the edges as it bakes, so definitely place this on a baking sheet to bake, to catch any drips.
When this pie is ready, it will be quite jiggly and sunken in the middle, while the outer couple of inches are puffy and cracked.
I love dark brown sugar in this pie, but if you only have light brown sugar, you can use that.
I used some scrap pastry to make some pastry maple leaves to garnish my pie. I used a cookie cutter to cut them out, then baked them separately on a parchment lined baking sheet in a 375° F. oven for 6-8 minutes, or until cooked and just starting to brown around the edges.
Classic Maple Syrup Pie
- 1 9-inch pie crust, deep-dish
- 1 cup dark brown sugar
- 1 cup heavy whipping cream, 35%
- 1/2 cup real maple syrup, preferably Medium
- 2 large eggs, lightly beaten
- 1/2 tsp vanilla
- Pinch salt
- Optional Finishing salt (like Maldons), for garnish
- Whipped cream, for serving
- Preheat oven to 350 F.
- In a medium bowl, whisk together the brown sugar, whipping cream, syrup, eggs and vanilla. Add a pinch of salt and whisk in.
- Place unbaked 9-inch pie shell on to a baking sheet. Pour batter in to pie shell and bake for 45-55 minutes or until filling is set, except for the very centre. (Note: Mine is usually done in 45 minutes. When done, the outer 2-inches or so will be puffy and cracked. The middle will be set on top, but jiggly. Pie will firm up as it cools.) If using a bit of salt on top, Sprinkle it on after pie has cooled for 15 minutes.
- Cool at room temperature for 15 minutes, then refrigerate until firm enough to slice (about 3 hours). Serve cooled or at room temperature, with very lightly sweetened whipped cream.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.