Categories: pie/ cobbler/ cheesecake

Ingredients

• 5 Tbsp. butter, at room temperature, plus
• more for greasing.
• 1/4 tsp. granulated sugar
• 1 unbaked pie crust for 9 inch pie
• 1 3/4 cups pure maple syrup (see note)
• 2/3 cup heavy cream
• 1/4 tsp. salt (omit of using salted butter)
• 2 Tbsp. cornstarch
• 3 eggs plus 2 egg yolks
• 2 tsp. apple cider or red wine vinegar

Directions

1. Heat oven to 375 degrees.
2. Lightly grease a 9-inch pie plate with butter. Sprinkle butter with sugar.
3. Line pie plate with pie crust. Crimp edges. Line the pie crust with parchment paper or a double layer of foil, covering edges to prevent over-browning. Fill with pie weights or dry beans. Bake until edges are golden brown, about 18 minutes. Remove from oven and let cool 30 minutes.
4. Reduce oven temperature to 350 degrees.
5. While crust cools, prepare the filling.
6. In a medium saucepan bring the maple syrup, heavy cream and salt to a boil. Add butter and whisk until melted. Reduce heat to medium-low and whisk in the cornstarch.
7. Return mixture to a simmer and cook, whisking frequently, for 1 minute. Transfer mixture to a large bowl and let cool for 30 minutes.

8. Whisk in the eggs, egg yolks and vinegar until smooth.

9. Place the cooked pie crust on a rimmed baking sheet. Pour the maple mixture into the crust. Bake 35 to 40 minutes or until filling is just set. Let pie cool completely on a wire rack, about 2 hours. Transfer pie to refrigerator and chill until fully set, 12 to 24 hours. Serve chilled or at room temperature.

10. makes 1 pie

11. Note: for the richest maple flavor, use the darkest amber maple syrup you can find.

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