This treat showcases our Vermonters’ liquid gold, maple syrup, in a pie that’s not too sweet, a tiny bit salty and a whole lot of delicious.
Technique tip: Because Thanksgiving kitchens can be so crowded and disorganized, I put police tape down on the countertop to outline the area where I'm going to roll out dough because it needs to stay cool. It's a warning to EVERYONE that they can not put any hot dishes down in that designated area. Fun thing is, that you can black sharpie out the "o," "l" and "C" and it says "Pie Line: Do Not Cross."
Swap option: Store-bought crust works fine for those who don't want to roll out their own.
- 2½ cups all-purpose flour
- 3 sticks unsalted butter, cold
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup ice cold water
- 1 teaspoon lemon juice
- 1½ cups dark amber Vermont maple syrup
- 1 stick unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon teaspoon instant espresso powder (optional)
- 1/2 cup chopped walnuts
1. In a large bowl, stir together the flour, sugar and salt. Toss in the butter and then toss some more to coat. Gently squeeze the butter, smooshing it between your fingers to flatten. Continue smooshing until all the larger pieces have been flattened slightly.
2. Mix together the water and lemon juice and pour 5 ounces of the liquid over the dry ingredients. Using a wooden spoon, gently toss them together to distribute the water, breaking apart any clumps of moisture with fairy fingers (windshield wipers). Check to see if you need the rest of the water. Gently press and smear (fraissage) the dough, pressing it against the side of the bowl. Gently fold over the dough and fraissage any bits that are very floury. Roll out the dough into a 12 X 16-inch rectangle. Make a letter fold and then fold the dough over again. Cover with plastic wrap and refrigerate for 20 minutes.
3. Use half the dough to roll out into a 12-inch round and line your pie tin. Blind bake the pie upside down but lining the lined pie tin with a second tin and flipping upside down onto a sheet pan. This helps keep the pie bottom crisp and keeps it from slumping down during the blind bake. Bake for 15 minutes upside down and then invert and bake 5 minutes more. Fill the pie with the filling and bake 50 to 55 minutes or until the middle is just wobbly and the sides have started to rise. Cool completely before serving. Serve with fresh whipped cream.
1. In a saucepan, combine the maple syrup, butter, salt and espresso powder. Bring to a low simmer for 5 minutes.
2. In the meantime, in a small bowl, add the flour and then add 1 tablespoon of cream at a time, while stirring constantly, to create a smooth paste. Add the remaining cream and then whisk in the eggs.
3. Take about 1/2 cup of the hot maple mixture and slowly pour into the egg mixture, whisking constantly, to temper the eggs and keep them from scrambling. Add the tempered mixture to the remaining maple and whisk to combine. Add the walnuts to the blind baked crust and then pour the maple filling over. Bake at 350 degrees for 50 to 55 minutes.