Have you been looking for an alternative kind of pie for the holiday season than your standard apple and pumpkin varieties? Then why not try a baked maple custard pie that is reminiscent of fall mornings! It is sure to be a hit at your Thanksgiving table!
For a pronounced maple flavor use both maple extract and maple syrup. I use crème fraiche in this pie. If you can not find it, sour cream is a fine alternative.
I simply garnish it with maldon sea salt and nutmeg.
Ingredients:
All butter pie crust:
1 1/4 all purpose flour
1/4 tsp salt
1 stick of cold cubed butter (1/2 cup)
1/4 cup ice water
Maple custard filling:
2 eggs
2 yolks
1 1/2 cups whipping cream
6 Oz creme fraiche (or sour cream)
1 tsp vanilla extract
1 tsp maple extract
1/4 cup maple syrup
1/3 cup granulated sugar
1/4 tsp grated nutmeg
1/4 tsp ground ginger
1/4 tsp sea salt
(Garnish it with grated nutmeg and flaked sea salt)
Directions:
You want to begin by making the pie crust.
Pulse the flour and salt to mix. Add in the cold butter and combine till the texture of coarse grains. Add the ice water and let it come together into dough. Wrap it in plastic wrap and form it into a disc. Place it in the fridge for at least an hour.
At this point you can freeze the discs and later inform pie crusts. Or you can let this sit for an hour, form the pie crusts in tins and then freeze them in baked.
If I am only making one pie, I simply do this part by hand. It’s very easy to do. But I have quite a few to make and you is much faster.
Grease your pie pan. Press your rolled out pastry dough into your pan. With a fork poke a few holes before baking so that it doesn’t puff up. But if it does, you just press it back down with your fingers! No biggie.
I lay a sheet of parchment over the pressed pie crust and fill that with little pie weights. If you don’t have those, you can use dry beans. This ensures you that the base lays flat.
Pop that into the oven for 20 minutes or so. You want to cook it a little bit because you will be pouring in a liquid filling that will bake in the oven.
Mix all of your filling ingredients needed a medium mixing bowl. Beat them all together with your hand mixer for about 7 minutes. Pour the filling into the prepared pie crust.
Bake for 1 hour at 300 F. You can start checking for doneness at 50 minutes. Your oven may be different than mine and might cook it faster or slower. The pie can gently jiggle a little in the center. It continues to cook for a bit as it cools.
Allow to cool. Serve with whipped cream and freshly grated nutmeg.
Kali Oreksi!
on xenia street 