Recipe: Maple Cream Pie
As a nod to Festival du Voyageur, Randy Reynolds of Beaujena’s Bistro featured this Maple Cream Pie on the menu last February. Now he’s sharing it with Savour Winnipeg’s readers.
“As I recall, Marion Warhaft (for what its worth) described it as ‘sublime,'” says Reynolds.
1 cup flour, pinch of salt
1Tbs powdered sugar
½ cup cold butter cut into 1/2’” cubes
1 tsp cold water
¼ cup maple syrup
1 1/3 cup full cream
4 egg yolks
1 whole egg
¼ tsp salt
1 tsp nutmeg
1 tsp vanilla extract
In a food processor, combine flour sugar and salt. Add butter in such a way that each cube is separate. Pulse until butter is incorporated. Add egg and pulse. While continuing to pulse, add enough water to make a lumpy cornmealy texture. Be careful not to add too much water as it will make the pastry crisp rather than flakey. Using your fingers to test, the dough should barely stick together when pressed. Form into a ball, wrap with plastic and refrigerate for 20 minutes.
Using plenty of flour, roll out the dough to about 1/8”, place in a 9 or 10” tart pan. Line the dough with foil so that the edges are covered. Fill the tart shells with beans or pastry beads and bake in the center of a 325 F oven for 25 minutes. Remove from oven. When cool, remove the beans and foil.
In a separate bowl whisk together egg yolks, egg, nutmeg, salt and vanilla. While you’re doing that, put maple syrup in a sauce pan and bring to a slow simmer for 5 minutes to reduce, then add the cream. Slowly whisk egg mixture into syrup and cream mixture which will thicken very quickly. Pour into tart shells and bake in the center of a 300F oven for 50-60 minutes.
Cool on a wire rack. Cut into wedges and serve with a little Chantilly cream.
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