Sugar Maple Pie
A perfect pie for the maple loving person in your life!
This recipe may end up making it on the end of year favorites list but I will not be marking it as a favorite on the blog because I’m a hater. I will share foods that I make that are objectively good foods. This does not mean it is something I liked though. Today’s Sugar Maple Pie is easily one of those recipes. I always try foods, even if I know I won’t like it. Because WHAT IF I DO?! I tried this knowing I’d likely not like it. I did not like it. However, my maple obsessed husband loved it. To me, it reminded me of pecan pie without the pecans (I also don’t like pecan pie). He agreed (pecan pie is one of his faves). So I have it on good authority that this is a delicious pie!
What You Need:
1 pie crust recipe - your fave or premade
1 1/2 cups pure maple syrup
6 Tbsp. unsalted butter
1/2 cup heavy cream
1 Tbsp. all purpose flour
1/4 tsp. salt
2 large eggs
Directions:
In a heavy saucepan, add maple syrup and bring to a gentle boil over medium heat.
Cook for 5 minutes reducing heat if you need to, keeping at a gentle boil.
Remove from heat and add butter. Stir until melted.
Add heavy cream and stir.
Transfer 1/2 cup of the mixture to a small bowl.
Add flour and salt to the small bowl and whisk well. Then add back to the saucepan and whisk.
In another small bowl, whisk together eggs. Then add to saucepan and whisk until well combined and smooth.
Prep pie crust by rolling out if needed and placing into a 9-inch pie plate.
Pour filling into the pie crust.
Bake in a preheated 350 degrees for 50 to 60 minutes until the center is golden brown and relatively firm when lightly jiggled.
Cool pie at room temperature before slicing, about 2 hours.
Recipe from Num’s the Word