Maple Syrup Pie

OK folks. Before we get this maple syrup party started, I'm burning to tell you this (which I just found out today)... My blog is shortlisted for the 2012 Saveur Magazine best food blog award in the video category! More specifically, this video about my mom's Baba au Rhum, which I made this past Christmas. As a token of thanks for all your support and for indulging me in that bit of shameless self-promotion, I give you...  MAPLE SYRUP PIE.

A few weeks ago, I went to Québec to make maple syrup with my dad. 

I wrote an article about it which you can read in the spring edition of Edible Toronto Magazine. In the article, I share my 3 favourite maple syrup recipes: eggs poached in maple syrup, my stepdad's maple mousse, and my personal pièce de résistance... maple syrup pie! Yes that's right. Maple. Syrup. Pie. Otherwise known as tarte à l'érable. It's a Québec tradition involving butter, eggs, cream, and maple syrup. And how can anyone resist THAT? There are many different versions of this pie out there, and over the years, after baking several of these, I do believe I have finally nailed the exact ratios for that irresistible gooey pecan pie-like texture that makes me lose my mind just a little bit. Plus, my recipe uses no sugar, only maple syrup! So it's kind of... sort of... healthy-ish?? At least that's what I like to tell myself. 

It's very easy to make. The hardest part is letting it cool and set for a full 3 hours before slicing! Don't even think about slicing earlier than that.

Here is a video I made to accompany my article and to capture my dad's enthusiasm for collecting maple sap and making his own syrup. He gets as wired as a kid on Christmas day. It's pretty freaking adorable. And I couldn't resist slipping in a little timelapse at the end, showing my own enthusiasm for MAPLE. SYRUP. PIE. (!!!)

MAPLE SYRUP PIE
(This recipe differs slightly from the one shown in the video... yes folks, this one is the new and improved version!)

All-butter pie pastry:

1 1/4 cup organic unbleached flour (or white whole wheat pastry flour)
1 stick (1/2 cup) organic cold butter, cut into 1/2 inch cubes
About 1/4 cup ice water
1/2 tsp salt (skip if your butter is already salted)

Pie filling:

1 1/2 cups pure maple syrup
6 Tbsp. organic butter

1/2 cup grassfed whipping (35%) cream

1 1/2 Tbsp. organic unbleached white flour

1/4 tsp salt

2 large eggs

To make the pastry, cut the butter into the flour until it's the size of lentils or small peas. Add the ice water and mix gently with a fork until you can gather a small amount in your hand it comes together. Add water if needed, 1 Tbsp at a time. Do not overmix the dough. Gather the dough into a ball. Flatten the ball into a disc. Wrap it up in waxed paper and place it in the fridge for about 1 hour. Roll out the dough and place it in a 9-inch pie plate, crimping the edges nicely. Place in the refrigerator until the filling is ready.

In a heavy saucepan over medium heat, bring the maple syrup just to a boil. Cook the maple syrup at a gentle bubble, reducing the heat if necessary, for 5 minutes. Remove the pan from the heat and stir in the butter until melted. Stir in the cream. Transfer about 1/2-cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Allow to cool slightly. Beat the eggs well and whisk them into the mixture in the saucepan. Pour the filling into the pie shell. Bake in a 325 to 350º oven until the centre is golden brown and bubbly, and firm when lightly touched, about 45 minutes. Now, please don't hate me but you MUST allow this pie to cool completely to room temperature and set for at least 3 hours, for clean slicing. Serve at room temperature.