A few months ago I was invited to be a guest at the 2015 National Maple Syrup Festival in Brown County, Indiana. The timing didn’t quite work out for me to attend and you’d think I would’ve stopped having thoughts about a festival devoted to the sweet, syrupy goodness that is maple syrup but I haven’t…. therefore this week’s 52 Pies Project: Old Fashioned Maple Syrup Pie is devoted to the fun that was had without me. I’m still kicking myself I didn’t journey across the country for all that maple.
To be honest, though, I have never had a maple syrup pie before. But how could you go wrong allowing a flakey butter crust to wrap its sweet arms around a sweet maple syrup filling? The answer is you cannot.
One of the ladies from my Junior League committee was bringing by her Traveling Apron Cookbook to be signed (locals- she stumbled upon the soft covers at Alexander’s Highland Market) before gift giving and I thought the Old Fashioned Maple Syrup Pie found in an old church cookbook would make my house smell heavenly…..and reassure her that she made the right choice by choosing to buy my book! I figured it would also pair nicely with some coffee so I set out to try my hand with the pie.
The original recipe called for using a refrigerated pie crust and you most certainly can use one if you’re pressed for time, but I switched out the pie crust to one of my favorite butter crust recipes (included below). I also added pecans to my pie because, well, I like pecans.
- Butter Crust:
- 1 1/4 c. all purpose flour
- 1 stick (1/2 cup) cold butter
- 1/4 tsp. salt
- About 3 to 5 tbsp. ice water
- Pie Filling:
- 2 eggs, beaten
- 1 c. maple syrup
- 2 tbsp unsalted butter, melted
- 1 c. brown sugar
- 1/2 c. pecans
- 2 tbsp all-purpose flour
- In a medium size bowl combine the flour and salt. Cut the cold butter into small pieces and then incorporate it into the flour mixture using a pastry blender until it is the size of tiny peas. Add the ice cold water, a tablespoon at a time and mix until the dough forms a soft ball. Flatten the ball of dough into a disc, wrap in plastic and let it rest in the refrigerator for about an hour.
- Preheat the oven to 375 degrees. Roll out the chilled pie dough large enough to line a 9 inch pie plate. Combine the eggs, maple syrup, butter, brown sugar, pecans, and flour and stir until thoroughly combined. Spread evenly into the pie crust.
- Bake for 45-50 minutes until the filling forms a crust but the pie is still somewhat gooey. Cool on a wire rack for at least 1 hour prior to serving. Serve at room temperature and chill remaining pie.
And while the pie is delicious and sweet on its own, it resembles pecan pie and not the most appeasing to the eye….unless you top it with a swirl of whipped cream and a sprinkle of chopped pecans.
Oh yeah. That’s better.
Another week of the 52 Pies Project is in the books.
Next week’s pie is a goodie, y’all. It’s to celebrate a birthday of a dear friend and it. is. marvelous.
We taste tested this weekend just to make sure!
This week, however, is jam packed with sweetness of its own however. I’ll be sharing the recipe that was featured in this months’ inRegister magazine for anyone not local and fortunate to see me resting on your coffee table (joking….) as well as an anniversary DIY, recipe, and recap of our 1st 5 years of marriage.
Deliciously sweet week indeed. I hope you’ll join me!