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Maple Syrup Pie
From Champaign, OH
<p>A delicious and easy custard-like pie. Use a tart pan for beautiful presentation.</p>Source: New York Times (Entered by Shary Stadler)
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
5 tablespoons butter, cubed
3 tablespoons ice water
1 tablespoon flour
1/2 cup heavy cream
1 cup Valley View Woodlands Maple Syrup
creme fraiche, for serving
Step by Step Instructions
- 1. Preheat the oven to 400 degrees. Make the crust by combining the flour, salt and sugar in a large bowl. Cut the butter into the flour with a fork or pastry blender until the mixture is the texture of coarse meal. Sprinkle a tablespoon of ice water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart. If it crumbles in your hands, it needs more water. Add a teaspoon or two more water, as needed.
- 2. Flatten the ball of dough and roll between two sheets of plastic wrap into a circle 10 inches in diameter. Remove the plastic and lay the dough into a 9-inch tart pan, press into place and remove excess dough. Place in the freezer.
- 3. Meanwhile, make the filling by beating the eggs in a bowl. Gradually whisk in the flour. Add the cream and maple syrup and whisk until combined. Pour into the crust-lined pan. Cook until the middle still jiggles but is solid, 25 to 30 minutes. Serve with crème fraiche.
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