Margarets Maple Sugar Pie Recipes

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MARGARET'S MAPLE SUGAR PIE



Margaret's Maple Sugar Pie image

There's no maple syrup in this pie recipe, and that's not a mistake. Instead this brown sugar chess pie, injected with a shot of whiskey, will remind you of maple candies thanks to its rich caramel notes.

Categories     Bon Appétit     Pie     Thanksgiving     Fall     Milk/Cream     Whiskey

Yield Make one 9-inch pie

Number Of Ingredients 17

Dough:
1 teaspoon sugar
Pinch of kosher salt
1 1/4 cups all-purpose flour, plus more for surface
4 tablespoon chilled unsalted butter, cut into pieces
1/4 cup chilled lard or shortening
Nonstick vegetable oil spray
Filling and assembly:
2 cups (packed) light brown sugar
1 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon whiskey
2 teaspoons vanilla extract
5 large eggs, room temperature
1 cup all-purpose flour
3/4 teaspoon kosher salt
Whipped cream (for serving)

Steps:

  • Dough:
  • Pulse sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until the largest pieces are pea-size. Add lard and pulse again until mixture resembles coarse meal. Transfer to a large bowl and drizzle in 3 Tbsp. ice water; mix with a fork to combine. Knead 3-4 times to bring dough together (only a couple of floury spots should remain). Flatten dough into a 1/2"-thick disk, wrap in plastic, and chill until firm, at least 2 hours.
  • Let dough sit at room temperature 5 minutes to soften.
  • Roll out dough on a lightly floured surface to a 12" round, rotating often and dusting with more flour as needed to prevent sticking. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about 1" overhang. Fold edges under and crimp. Freeze 15 minutes.
  • Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and up sides. Fill with pie weights or dried beans and bake until edges of crust are pale golden, 15-20 minutes. Carefully remove foil and weights and continue to bake crust until bottom is golden and looks dry, 12-18 minutes more. Transfer dish to a wire rack and let crust cool.
  • Filling and assembly:
  • Preheat oven to 325°F. Heat brown sugar, cream, and butter in a large heatproof bowl set over a large saucepan of barely simmering water, stirring constantly, until butter is melted, sugar is dissolved, and mixture is smooth (do not let bowl touch water). Remove bowl from heat and stir in whiskey and vanilla. Whisking constantly, add eggs one at a time, incorporating completely after each addition. Add flour and salt and whisk just until smooth. Scrape filling into crust and place on a foil-lined rimmed baking sheet.
  • Bake pie until filling is browned all over, puffed around the edges, and still slightly wobbly in the center, 45-55 minutes. Transfer dish to a wire rack and let pie cool at least 4 hours before slicing (the longer you can wait, the easier it'll be to slice; do not refrigerate).
  • Serve pie topped with whipped cream.
  • Do Ahead
  • Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month. Crust can be baked 1 day ahead; store tightly wrapped at room temperature. Pie can be baked 1 day ahead. Let cool, then store loosely covered at room temperature.

MAPLE SYRUP PIE



Maple Syrup Pie image

Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple syrup pie served with crème fraîche is its specialty. The pie capped off a perfect dinner of delicious French-Canadian dishes. We ate at another restaurant the next night and tried the maple syrup pie there. We were so disappointed by our first bites that we then went back to Aux Anciens Canadiens and waited an hour just to have another piece of their pie." Don't be tempted to forgo the cream with this pie; it perfectly complements the dessert's rich silkiness and balances the sweetness.

Categories     Dairy     Egg     Dessert     Bake     Thanksgiving     Fall     Winter     Gourmet

Yield Serves 8 to 10 (8-inch pie)

Number Of Ingredients 7

Pastry dough
1 1/2 cups packed light brown sugar
2 large eggs at room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
2 teaspoons unsalted butter, melted
Accompaniment:crème fraîche or unsweetened whipped cream

Steps:

  • Preheat oven to 350°F.
  • Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
  • Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
  • Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).

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