- Pull the pie dough from the fridge 30 minutes before you want to roll it, and preheat the oven to 400°F (200°C). Lightly dust the bottom of a 9-inch (23 cm) pie plate (glass is ideal) with flour.
- On a lightly floured surface, roll out the pie dough to a circle that is just under ¼ inch (6 mm) thick. Line the pie plate with the pastry. Trim the edges of the pastry a little, but leave about 1 inch (2.5 cm) overhanging, to tuck under and pinch into a pattern. Chill the pastry while preparing the filling.
- Measure the flour and salt into a medium bowl and gradually add the cream while whisking, to avoid any lumps. Whisk in the vanilla. In a separate small bowl, whisk the eggs and egg yolk well and then whisk them into the cream.
- Measure the maple syrup into a medium saucepan and bring to a boil over high heat, uncovered and without stirring, but keep an eye out because it bubbles up when it reaches a boil. Set the timer for 2 minutes and let the syrup boil. Add the butter and whisk in until melted (still over high heat). Remove the pot from the heat and slowly pour the maple syrup into the egg and cream mixture while whisking. (If you see any little flour lumps floating on the surface, strain the filling.)
- Line a baking tray with parchment paper and set the pie plate on top. Pour the filling into the chilled pie shell (doing this at the oven is easiest). As soon as you put the pie in the oven, reduce the heat to 375°F (190°C) and bake for about 40 minutes, until the filling bubbles and the pastry is golden brown.
- Cool the pie on a cooling rack for at least 2 hours before slicing. The pie can also be made ahead, cooled and then chilled before serving. It will keep, loosely wrapped, in the fridge for up to 4 days.
This pie doesn’t need whipped cream or ice cream. I think a glass of cold milk is the most satisfying accompaniment.
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020