Recipe by Chef Patience
I love custard pies! From a cookbook review in the Pioneer Press for “Pie”. Posted for Zaar World Tour 2005.
- 1 prebaked and cooled 9-inch pie shell
- 1 cup flour
- 3⁄4 cup brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into small chunks
- 1 cup maple syrup
- 1⁄2 teaspoon baking soda
- 1 large egg
- 1 large egg yolk
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Preheat the oven to 350 degrees.
- To make the crumbs combine the flour, brown sugar, salt, and cinnamon in a large bowl.
- Add the butter and combine until the mixture becomes a sticky crumb-like texture.
- Set it aside.
- Make the maple filling by heating the maple syrup in a large bowl in the microwave until slightly warm.
- Use a whisk to add the baking soda.
- Beat together the eggs in a small bowl until just frothy.
- Whisk the eggs and vanilla into the maple syrup.
- Sprinkle half of the crumbs into the bottom of the pie crust.
- Pour the maple filling on top of the crumbs in the crust.
- Sprinkle the rest of the crumbs on top.
- Bake the pie for 30 minutes, or until the pie has puffed up and turned golden brown.
- The crumbs from the bottom of the pie will rise to the top, and the pie should look slightly underdone, as the crumbs will absorb the remaining liquid, allowing the pie to set.
- This pie should be cooled before eaten.