Servings:
|
about
scaling
|
Cook Time: |
70 minutes |
Prep Time: |
25 minutes |
Cook Method: |
baked |
Cook Temp: |
350 degrees F |
| |
| |
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For the most robust flavor, use Grade B or Grade A Dark Amber maple syrup.
Crust
11/4 cups all-purpose flour
2 tsp. sugar
1/4 tsp. salt
6 T bsp. (3/4 stick) cold unsalted butter,
cut into 1/2-inch cubes
1/4 cup ice water, plus additional if needed
Filling
2 eggs
1 egg yolk
13/4 cups packed light brown sugar
2 T bsp. all-purpose flour
1/8 tsp. salt
3/4 cup heavy cream
1/2 cup pure maple syrup
Optional garnishes
R aspberries, whipped cream,
crème fraîche
1. Prepare crust. Stir together flour, sugar, and salt. Cut butter into flour mixture using a pastry cutter, or pulse butter and flour mixture in a food processor, until butter is the size of small peas. Stir in 1/4 cup ice water. Dough should look shaggy and come together when pressed into a ball. If it’s crumbly, add water
by the tablespoon until it just holds together but isn’t sticky. Flatten dough into a disk, wrap in plastic, and refrigerate for 1 hour.
2. Preheat oven to 350°F. Roll out crust, then drape over a 9-inch pie pan (not deepdish). Cut excess dough from edge. Crimp edges. Freeze until firm, about 10 minutes.
3. Prepare filling. Whisk eggs and yolk lightly in a medium bowl. Add brown sugar, flour, and salt, whisking until no lumps remain.
Whisk in cream and maple syrup. Pour filling into chilled pie shell.
4. Bake pie in top third of oven until filling is deeply golden and puffed in the center but still wiggles slightly when nudged, 60 to 70 minutes. Check after 30 minutes. If edge is browning before center is cooked, cover edge with a foil collar and continue baking.
5. Cool pie completely, about 2 hours, then refrigerate for at least 1 hour. Serve chilled, garnished with raspberries, whipped cream, or crème fraîche, if desired.
Recipe courtesy of Hanaford fresh Magazine May June 09.
Nutrition Facts |
|
Serving Size
(116g
)
|
|
Servings Per Container
10
|
| Amount Per Serving |
| Calories 385 |
Calories from Fat 131 |
| |
% Daily Value * |
| Total Fat 14.6g |
23% |
| Saturated Fat 9g |
47% |
| Trans Fat 0g |
|
| Cholesterol 106mg |
35% |
| Sodium 124mg |
5% |
| Total Carbohydrate 62g |
21% |
| Dietary Fiber 0g |
1% |
| Sugars 48g |
|
| Protein 3g |
|
| Vitamin A 12% |
Vitamin C 0% |
| Calcium 6% |
Iron 11% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
1 3/8 cup |
All purpose flour |
|
2 tsp |
Sugar |
|
3/8 tsp |
Salt |
|
6 Tbs |
Cold unsalted butter, diced 1/2 inch |
|
1/4 cup |
Ice water |
|
2 ea |
Egg |
|
1 ea |
Egg Yolks |
|
1 3/4 cup |
Light brown sugar packed |
|
3/4 cup |
Heavy cream |
|
1/2 cup |
Pure maple syrup |
|
