I made this pie quite awhile ago and meant to blog it but well, life got in the way. Ben, I am sorry for that.
I took this to our small group evening at Ben and Colleen’s house for dinner one night.
I have to say it is one of my better desserts. It is super sweet but OH MY, soooo good.
Filled with Maple Syrup, butter and sugar. What more could you want.
Even the crust is pretty good for me. I wish I had my mom’s pastry skill. That’s my goal this year to make better pastry.
Well, enough grumbling, let us bake.
The crust is made in a food processor.
Pulse 2 1/3 cups flour, 1 tbsp. sugar and 1 tsp. salt
add 1/2 cup cold butter and 1/2 cup lard and pulse to a fine crumble
add one egg and 2 tbsp of ice-cold water
Process to a loose crumbly meal.
Remove and work into a 1″ thick disk, wrap with plastic wrap and refrigerate for at least 30 minutes
On a lightly floured surface, roll out the pastry into 12″ disk about 1/4″ thick
Put into a 9 1/2″ springform pan forming a loose wavy crust
Chill for 10 minutes
Line pasty with parchment paper and Blind Bake.
This does not mean close your eyes and let things happen, it means cover the bottom with pie weights or dried beans or……
if you don’t have either of those you look for an alternative. I found some really nice rocks, that I had used to fill a jar with and then add candles, in the shed.
Okay before you go “ugh, gross” I did wash them and they did go on the parchment paper, not the actual crust
Bake for 15 minutes at 350 and then remove parchment paper and weights. I know, duh, obviously you have to remove these to add the most spectacular filling!!
Whisk 1 1/2 cups Maple syrup (I know, that is A LOT but who cares), 1/2 brown sugar, 1/2 cup melted butter, 3 eggs and 2 tsp. white vinegar
Pour onto baked crust and place on a baking sheet. Bake for 50 minutes to 1 hour.
It will be completed when the top is golden brown and the middle is still a bit wobbly. And if you have been drinking wine during this baking session, you may be a bit wobbly as well.
Let cool before serving. Yes, you do have to wait until it cools to taste this loveliness.
Enjoy and I do suggest a small piece unless it’s breakfast then go big or go home!
Until we meet again