Maple Pie

Maple Pie - a close cousin to butter tarts, sugar pie and even a southern pecan pie. This rich maple flavoured filling in a flakey butter cry pastry is perfect for Canada Day or even for Thanksgiving or at the Holidays.

Maple Pie

Ingredients
For the butter pastry
  1. 2 1/2 cups all purpose flour
  2. 1/2 tsp salt
  3. 1 cup butter (Very cold & cut in small pieces)
  4. 1/3 cup ice cold water
  5. 1 tbsp white vinegar

For the filling
  1. 1 cup maple syrup
  2. 1 cup brown sugar
  3. pinch salt
  4. 1/3 cup melted butter
  5. 2/3 cup whipping cream
  6. 2 tsp vanilla extract
  7. 1 1/2 tbsp all purpose flour
  8. 3 eggs

Instructions
To prepare the pastry
  • Using a food processor or a pastry blender cut cold butter into the flour and salt until mixture resembles a coarse meal. Small pea sized pieces of butter should still be visible.
  • Pour vinegar into the cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible, form the dough into a ball.
  • Divide dough into 2 balls, flatten into 2, 6 inch rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in plastic wrap and freeze it for later.)
  • Roll the dough into a 12 - 14 inch round and place in the bottom of a 9 1/2 inch pie plate.
  • Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
  • Trim dough to a half inch past the edge of plate.
  • Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best.
  • Place in freezer for 10 -15 minutes to chill before adding the filling.