Best 10 Maple Syrup Pie Recipes

PECAN PIE WITH MAPLE SYRUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
• Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
• Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.

MAPLE SYRUP PIE

Steps:

• Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.

CANADIAN MAPLE SYRUP PIE

Steps:

• Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 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. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.

MAPLE SYRUP PIE

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).

MAPLE SYRUP PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
• Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
• Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.

MAPLE SYRUP SUGAR PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
• Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
• Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
• Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

MAPLE SYRUP PIE

Steps:

• In a small saucepan, combine cornstarch with 1/4 cup cold water. Mix until smooth. Add maple syrup and heavy cream, and mix until well blended.
• Place pan over medium heat, and cook, stirring, until mixture comes to a boil. Cook until thickened, about 2 minutes. Pour filling into pie shell, and allow to cool at room temperature until set, about 1 hour. Top with whipped cream.

MAPLE SYRUP PECAN PIE

Steps:

• Maple syrup: Preferred grades are C, B, and A, in that order.
• Lightly grease a ten-inch pie pan and put the pie crust in it.
• Set the oven at 400°F to preheat.
• Position a rack to the middle.
• In a bowl, beat the eggs until they are combined.
• Add the sugar and mix well.
• Stir in the maple syrup, butter, salt, vanilla, and pecans.
• I'll frequently microwave the filling at this point just until it's warm, especially because my maple syrup and eggs are almost always refrigerator-cold. Stir frequently and don't overheat or the filling will start to set. Warming will allow the filling to set in the oven before the crust gets overcooked.
• Pour the filling into the pie crust and transfer to the oven.
• Bake the pie for 10 minutes.
• Reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the filling is set.
• Give the pie a gentle shake; the center should remain firm (note that another 'zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
• Let the pie sit at room temperature to cool completely.
• To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I've never actually done this).
• Gently press the foil against the pie.
• Freeze for up to two months.
• Defrost the wrapped pie at room temperature.
• Uncover the pie and warm in a 300°F oven for ten minutes before serving.

MAPLE SYRUP PIE

Steps:

• Heat oven to 400 degrees.
• Beat eggs until well-blended. Beat in maple syrup and butter. Pour the mixture into the baked pie shell, place in the oven and bake 25 minutes, just until the filling is set.
• Serve while still warm with whipped cream.

MAPLE SYRUP MERINGUE PIE, FROM CANADA!

Steps:

• 1. BAKE PIE SHELL and set aside. FOR PIE: In a saucepan place the maple syrup, milk, and butter. Heat over low heat,stirring often, but do not boil.
• 2. Beat together the egg yolks and water, then add the remaining ingredients. Mix thoroughly. Add to the hot syrup and cook until just thickened, stirring most of the time.
• 3. Pour while hot into the baked pie shell. ***EGG WHITE DIRECTIONS: Beat the remaining 2 egg whites until stiff, gradually adding 4 tablespoons sugar, 1/8 teaspoon cream of tarter, and a pinch of salt. Then beat for 5 minutes, or till peaks stand up.
• 4. Pre-heat oven to 325F. Spread the meringue on to the hot pie filling. Cook to a gentle brown in a pre-heated 325F oven, for about 5-10 minutes. Keep checking pie...not to brown!
• 5. Cool pie on a wire rack. Serve cold, but not refrigerated! Serves 6. And enjoy a wonderful Canadian Maple Pie!