Maple Pie (Québec Tarte au Sirop d’érable par Ricardo)

This pie tastes like maple candy and can be served hot or cold. There are dozens of very, very different recipes out there, but this one (from popular Québecois chef Ricardo) is a real keeper.

Pastry:
2 cups all-purpose flour, unbleached
1 pinch sea salt
½ cup butter, cold, cut into small cubes (1 stick)
½ cup water, cold

Filling:
3 Tbsp. butter
⅓ cup cornstarch
2¼ cups pure Québec maple syrup
¼ cup heavy or whipping cream
½ cup water

Garnish:
coarse sea salt

To Prepare the Crust:
In a large bowl, combine flour and salt. Using a pastry knife or your hands, cut butter into flour mixture until dough resembles coarse meal.

Add water, 1 Tbsp. at a time, stirring until dough comes together into a uniform ball. Wrap in cling wrap and chill at least 30 minutes.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

On a floured surface, roll dough 1/8" thick and line a 9" pie tin with dough. Prick with a fork. Top with baking paper and dried beans.

Bake until crust is golden, 15-20 minutes. Remove baking paper and beans, and allow crust to cool.

To Prepare the Filling:
In a large pot over medium low heat, melt butter. Remove from heat. Add cornstarch and mix well to combine. Stir in pure maple syrup, cream and water. Return pot to heat. Bring to a boil. Cook until mixture becomes thick and sticky. Allow to cool 20 minutes.

Using a rubber spatula, scrape filling into pie dough.

Allow pie to rest 1 hour at room temperature, or 30 minutes in the refrigerator before serving.