Maple Syrup Recipe

Prepare dough

In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tsp granulated sugar, and 1 tsp fine sea salt until evenly combined.

Cut in fats

Add 6 tbsp cold unsalted butter cubes and 1 tbsp cold vegetable shortening to the flour. Use a pastry cutter or fingertip-tips to rub the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Bring dough together

Sprinkle 3 tbsp ice cold water over the mixture a tablespoon at a time, tossing after each addition, until the dough just comes together when pressed. Avoid overworking. Gather the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Blind bake shell

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle and fit into a 9-inch pie pan, trimming and crimping the edges. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until the crust is set and just beginning to color. Reduce oven to 350°F (175°C) for filling bake.

Heat maple syrup

In a medium saucepan over medium heat, combine 1 cup pure maple syrup and 3 tbsp packed light brown sugar. Bring to a gentle simmer, stirring until the sugar dissolves, then simmer 2–3 minutes to slightly thicken. Remove from heat.

Temper eggs and finish custard

In a bowl, whisk 2 large eggs until smooth. Slowly pour about 1/4 cup of the hot maple syrup mixture into the eggs while whisking continuously to temper. Then gradually whisk the tempered eggs back into the saucepan with the remaining syrup. Return the pan to low heat and cook, stirring constantly, until the mixture registers 160–170°F (71–77°C) or just coats the back of a spoon (do not boil). Remove from heat and whisk in 2 tbsp unsalted butter, 1/2 cup heavy cream, 1 tsp vanilla extract, and 1/4 tsp fine sea salt until fully combined and glossy.

Fill and bake

Pour the warm maple custard into the pre-baked pie shell. Smooth the top and place the pie on a baking sheet. Bake at 350°F (175°C) for 20–25 minutes, or until the filling is set at the edges but still slightly jiggly in the center. The internal temperature should be about 170–175°F (77–80°C).

Cool and chill

Remove pie from the oven and cool on a wire rack for at least 1 hour. Then cover and chill in the refrigerator for 3 hours (or overnight) to fully set the custard and develop flavor.

Before serving, sprinkle 1/2 cup toasted chopped walnuts or pecans over the top if using. Scatter a small pinch (about 1/4 tsp) flaky sea salt over the surface to enhance the maple flavor. Serve slices with whipped cream on the side.