Pie is the most important part of the Thanksgiving feast. I added this wonderful pie onto the menu in addition to our traditional apple and pumpkin pies. It may have to be a new tradition. 😉 Everyone tried a very small slice of each! Perfect.
The creamy nutmeg-maple filling was absolutely amazing. The crust was flaky and fabulous as well. We loved it!
The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the pie crust. I made the par-baked crust two days in advance and baked the pie one day before Thanksgiving, refrigerating the pie overnight and bringing it to room temperature before serving.
Using extra pie crust from my apple pie, I cut out maple leaves and baked them to use as decoration on top of the finished pie. Nice.
Yield: One 9-inch pie, about 8 servings
For the Crust:
- 150 g (1 1/4 cups) all-purpose flour
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, cold and cut into cubes
- 2 to 4 tablespoons ice water, as needed
- In a food processor, pulse together the flour and salt.
- Add butter and pulse until the mixture forms blueberry-sized pieces.
- Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Preheat the oven to 350 degrees, preferably on convection.
- On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I rolled it out on a floured silicone pastry mat to about 1/8-inch thick.)
- Fit the dough into a 9-inch pie dish (I used a pottery pie dish). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 to 15 minutes.
- Crumple up a large sheet of parchment paper (this is a trick to allow it to fit more snugly in the pie dish). Line the pie shell with the parchment paper and then foil; fill with pie weights or dried beans.
- Place on a rimmed cookie sheet. Bake in the center of the oven until nearly set, about 20 to 25 minutes.
- Remove the foil and weights, discard the parchment, and bake until the crust is pale golden, about 10 minutes longer. Let cool completely. (I pre-baked the pie crust one day in advance.)
For the Pie Filling:
- 3/4 cup pure maple syrup
- 2 1/4 cups heavy cream
- 4 egg yolks
- 1 whole egg
- 1/4 teaspoon fine sea salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
- 1 pre-baked 9-inch pie crust (recipe above)
- whipped cream, for serving, optional
- decorative pre-baked pie crust shapes, optional
- Preheat oven to 300 degrees. (I set my oven to true convection.)
- In a medium bowl, whisk together egg yolks and egg. Set aside.
- In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. (It will boil vigorously- so use a tall pot and stir constantly.)
- Stir in cream and bring to a simmer. Remove from heat.
- Whisking constantly, slowly add cream mixture to eggs.
- Strain mixture through a fine-mesh sieve into a bowl with a pouring spout.
- Stir in salt, nutmeg and vanilla.
- Place pie dish on a parchment paper-lined, rimmed baking sheet and pour filling into crust. Cover the edge of the pie crust with foil (or equivalent) to prevent over-browning.
- Bake until pie is firm to touch but jiggles slightly when moved, 45 to 50 minutes on convection, or about 1 hour in a standard oven.
- Let cool to room temperature before serving. Store in the refrigerator if making ahead of time; bring to room temperature before serving.
To Make (Optional) Pie Crust Topping/Decorations:
- extra pie crust, rolled 1/4-inch to 1/8-inch thick
- 1 egg, lightly beaten
- turbinado sugar, for sprinkling
- Using extra 1/8-inch thick pie crust (I used some from my apple pie), cut into desired shapes. I cut mine into small maple leaves.
- Chill cut shapes on a piece of parchment paper for 10 minutes in the refrigerator. Meanwhile, preheat the oven to 350 degrees.
- Remove from refrigerator and place the parchment paper on a rimmed baking sheet.
- Brust the top of each shape with egg wash and sprinkle with turbinado sugar.
- Bake in a preheated 350 oven, preferably on convection, for 12 minutes or until golden brown.