A delicious maple pie, delicious served warm, at room temperature of chilled. Serve with a dollop of whipped cream. Garnish with some chopped walnuts or pecans, if you like.
19-inch pie crustdeep-dish
1cupdark brown sugar
1cupheavy whipping cream35%
1/2cupreal maple syruppreferably Medium
Optional Finishing salt (like Maldons), for garnish
Whipped creamfor 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.