Flour on my face, a sticky kitchen counter and table, a smear of butter on my handwritten recipe and worst of all, a pile of pie dough, in the compost bucket. Wasted from a baking fail.
Recently, I wrote about gluten-free baking fails and the support of friends and family (see this post). I have been working on a maple sugar pie recipe for a little while. Testing ingredients and comparing recipes, planning the photos and presentation. I’m sure you can tell from previous posts just how important maple syrup is in my life! We’ve visited sugar shacks in Quebec and maple syrup farms in Ontario. My parents bought us maple syrup from Vermont as well (as well as lovely Vermont cheeses but, that's another storey). My family and I have probably consumed our quota of maple syrup this year already but I wanted one last bang before moving onto spring baking.
My maple syrup pie was supposed to have intricate lattice-work, lovely braids of dough and cut out maple leafs. I was inspired by the beautiful pies presented on #piday (Tuesday, March 14, 2017) and envisioned a pie with swoon-worthy detail. Carefully, I worked on my dough, cutting, braiding, weaving and finally, the top was finished. I carefully picked it up and placed on the top of my filled pie (which, is a rather liquid mixture). It promptly sunk to the bottom. To save it, I tried to pick it up and secure it to the sides of the pie plate. My effort was in vain. I ended up tossing the whole top. What a waste! Lesson learned by me so that you don’t have to learn the hard way- save your lattice work for fruit pies!
Finally, a note on my pie dough recipe. For a long time, I have been faithful to an all-butter pie crust. Pie dough made with butter is a bit more difficult to work with but the taste is superior to other fats. In this recipe, I have added lard so that the dough was easier to handle. The texture is still flakey and it has that buttery melt-in-your-mouth taste. I encourage you to try out different pie dough recipes with differing proportions of fat to find a dough that suits your needs. Feel free to use the recipe that I have provided as well. Happy baking!
Maple Syrup Sugar Pie or Le Sirop d’érable Tarte au Sucre
Makes: 1 9-inch pie
Time: Prep time (30 minutes) + resting time (1 hour) + baking time (45 minutes)
Pie dough (one double-crust pie)
384 g (2 ½ cups) all-purpose flour
1 tsp salt
160 g (2/3 cup) unsalted butter, cold
80 g (1/3 cup) lard, cold
78 mL (1/3 cup) cold water
1 tsp apple cider vinegar
360 mL (1 ¼) cups maple syrup
55 g (4 tbsp) unsalted butter
115 mL (1/2 cup) whipping cream
1 tbsp all purpose flour
½ tsp cornstarch
1//4 tsp salt
2 large eggs
Pie dough (one double-crust pie)
1. Whisk together the flour and salt in a food processor.
2. Pulse in the fats until the pieces are about the size of peas.
3. Pulse in the cold water and vinegar until the mixture just comes together. If the dough is not coming together, add 1 tbsp of cold water at a time until it looks shaggy.
4. Dump the dough onto a clean work surface. Divide into 2 equal portions and form each portion into a rectangle. Fold the sides into the middle to make a square. Flatten and repeat 3 times with both squares.
5. Wrap the dough in plastic wrap and place in the refrigerator to rest for an hour or up to 5 days. If letting it rest longer, I advise that you then place the dough in a sealed container to prevent unwanted refrigerator smells.
6. Take one portion of dough out of the fridge. Flour the work surface and rolling pie. Roll out the dough to fit a 9-inch pie plate and trim or crimp the edges using your hands (I used a regular glass pie plate).
1. Preheat the oven to 325°F (160°C).
2. In a medium saucepan, bring the maple syrup to a boil, reduce, and cook for 5 minutes.
3. Add the butter and stir to incorporate. Stir in the whipping cream.
4. Pour about a quarter of the mixture into a heatproof bowl. Whisk in the flour, cornstarch and salt then add this mixture back into the saucepan. Allow to cool slightly before proceeding to the next step.
5. Whisk the eggs in a small bowl and then add to the saucepan. Whisk while you pour in the eggs to prevent cooking the eggs.
6. Pour filling into prepared pie crust. Bake for 40-50 minutes.
7. Allow to cool at least 2 hours before cutting and serving.
Serve with freshly made (and barely sweetened) whipped cream.
* Use your second portion of pie dough for quiche or… another pie!
Filling adapted from the Kitchen Vignettes.
Tag your recipes with #lindenandlavender on Instagram! I look forward to seeing how the recipe worked for you! Feel free to email me with any questions.