MAPLE CUSTARD PIE
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
- Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
- Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
- In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
- Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.
MAINE MAPLE-CUSTARD PIE
Steps:
- PASTRY 1. In a food processor, combine the flour, granulated sugar, salt, and baking powder. Pulse to blend them. Add the butter and pulse until the mixture resembles cornmeal with small chunks of butter. Add the water and pulse until dough just comes together. 2. On a lightly floured counter, work the dough gently until it forms a ball. Flatten the dough into a disk and wrap in foil. Refrigerate for 1 hour. 3. Set the oven at 375 degrees. Have on hand a 9-inch pie pan. 4. On a lightly floured counter, roll the dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pie pan. Fold the overhang under like a hem and crimp the edges. Prick the dough all over and line it with foil. Add pie weights. Bake for 15 minutes. Remove the foil and pie weights. Continue baking for 7 minutes or until the dough looks cooked on the bottom. Leave to cool. 5. Lower the oven temperature to 350 degrees. FILLING 1. In an electric mixer, whisk the maple syrup and heavy cream until frothy. 2. Add the brown sugar, egg yolks, nutmeg, and Calvados, if using. Beat vigorously. Pour the filling into the crust and sprinkle the top with maple or granulated sugar. 3. Bake for 45 minutes or until the filling puffs up into a souffle-like custard but still jiggles slightly. Cool for at least 2 hours. Serve at room temperature with whipped cream or ice cream.
MAPLE BUTTERMILK PIE
Categories Milk/Cream Dessert Bake Winter Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.
- Whisk together remaining ingredients in a bowl until just combined and pour three fourths of custard into shell. Carefully put pan in middle of oven and pour in remaining custard with a cup.
- Bake until just set in center, about 55 minutes, then transfer pie to a rack to cool slightly. Serve warm or at room temperature.
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MAPLE CUSTARD PIE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Make the crust: Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining.
- Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day.
- Prepare the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside.
- Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes.
- Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes.
- In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
- Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.
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