Maple Pie (Canadian)

Maple Pie - a close cousin to butter tarts, sugar pie and even a southern pecan pie. This rich maple flavoured filling in a flakey butter crust pastry, perfect for Canada Day, Thanksgiving or just because.

All Butter Pastry:
2½ cups all-purpose flour, unbleached
½ tsp. fine sea salt
1 cup butter, very cold, cut in small pieces
½ cup water, ice cold
1 Tbsp. white vinegar

Filling:
1 cup pure maple syrup
1 cup brown sugar
pinch fine sea salt
½ cup butter, melted
⅔ cup whipping cream
2 tsp. pure vanilla extract
1½ Tbsp. all-purpose flour, unbleached
3 eggs

Prepare the Pastry:
Using a food processor or a pastry blender cut cold butter into the flour and salt until mixture resembles a coarse meal. Small pea sized pieces of butter should still be visible.

Pour vinegar into the cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible, form the dough into a ball.

Divide dough into 2 balls, flatten into 2 (6") rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in plastic wrap and freeze it for later.)

Roll the dough into a 12-14" round and place in the bottom of a 9½" pie plate.

Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.

Trim dough to a half inch past the edge of plate.

Fold the ends under and pinch with fingers or fork to shape the edges into whatever design you like best.

Place in freezer for 10-15 minutes to chill before adding the filling.

Prepare the Filling:
In a small saucepan, combine the maple syrup, brown sugar butter and salt. Bring to a boil over medium low heat for 5 minutes.

Remove from heat and stir in the whipping cream and vanilla extract. Allow to cool to room temperature for about an hour.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Set an oven rack to the lower position.

When the boiled mixture is cool, whisk in the eggs and 1½ Tbsp. flour into the filling until smooth and pour into the chilled pie shell.

Bake in a preheated oven for 15 minutes, then reduce the heat to 350°F (180°C/160°C fan, Gas Mark 4) and bake for an additional 35-45 minutes until the top is golden brown. The middle may still wobble a little at this point but should appear set.

Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool and set.

Great served with a dollop of whipped cream, a scoop of vanilla ice cream or a sprinkling of flaky sea salt.