Recipe Background
The Green Mountain State has a favorite treat that really embraces its native flavors... and you can bring those flavors to your home, no matter where you are in the nation. Vermont's Favorite Maple Pie features a buttery pie crust holding up a delightfully rich and luscious maple cream filling! On top is a light and crisp meringue; the perfect contrast to the bold, smoky flavors beneath! Vermont's Favorite Maple Pie is definitely about to become your favorite, too!
The Green Mountain State has a favorite treat that really embraces its native flavors... and you can bring those flavors to your home, no matter where you are in the nation. Vermont's Favorite Maple Pie features a buttery pie crust holding up a delightfully rich and luscious maple cream filling! On top is a light and crisp meringue; the perfect contrast to the bold, smoky flavors beneath! Vermont's Favorite Maple Pie is definitely about to become your favorite, too!
Ingredients
For the pie:
- flour to taste, for dusting the work surface
- 1/2 (14.1-ounce 2-count) box refrigerated rolled pie crust, remaining pie crust reserved for another use
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup maple syrup
- 1 cup heavy cream
- 2 large egg yolks lightly beaten
- 3 tablespoons butter
For the meringue:
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Directions
- Preheat oven to 350 degrees F.
- Lightly dust a work surface with the flour.
- Roll the pie crust out on the prepared work surface so that it will fit in a 9-inch pie plate.
- Transfer the pie crust to a 9-inch pie plate, then trim and flute the edges.
- Line the pie crust with a double thickness of foil.
- Fill the pie plate with pie weights or dried beans on top of the foil.
- Bake the pie crust on the lower rack of the oven until the edges of the crust are golden-brown, about 15-20 minutes.
- Remove the pie weights and the foil and bake the crust again until the bottom is golden-brown, about 3-6 minutes.
- Transfer the pie crust to a wire rack to cool.
- In a small saucepan, add the cornstarch and the water and whisk to combine until smooth.
- Add the maple syrup and the heavy cream to the slurry mixture and stir to combine.
- Place the maple mixture over medium-high heat and cook, while stirring, until it is thickened and bubbly, about 2-3 minutes.
- Reduce the heat to medium and cook, while stirring constantly, for 2 minutes.
- Transfer the maple mixture from the heat.
- In a bowl, add the egg yolks.
- Slowly add a small amount of the maple mixture to the egg yolks, while whisking them constantly, until they are tempered so that they do not scramble.
- Add the egg yolk mixture to the maple mixture in the saucepan and cook, while stirring constantly, until it comes to a gentle boil.
- Cook the maple mixture, while stirring, until thickened, about 2 minutes.
- Transfer the maple mixture from the heat.
- Add the butter to the maple mixture and gently stir to combine.
- Pour the maple mixture into the pie crust.
- In a large bowl, add the egg whites, the vanilla, and the cream of tartar and use an electric handheld mixer on medium speed to beat until soft peaks form.
- Gradually add the the sugar to the egg white mixture, 1 tablespoon at a time and while beating the egg white mixture on high speed, until all of the sugar is dissolved and stiff, glossy peaks form.
- Spread the egg whie mixture evenly over the maple mixture, making sure to spread it all the way to the edges.
- Bake until the meringue is golden-brown on top, about 12-15 minutes.
- Transfer the pie to a wire rack to cool for 1 hour.
- Refrigerate the pie for at least 3 hours.
- Serve.
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