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Maple Syrup Pie

Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. —Laurie Herr, Westford, Vermont
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3 tablespoons cornstarch
  • 2/3 cup water
  • 1-1/2 cups real maple syrup
  • 2 tablespoons butter
  • Pastry for double-crust pie

Directions

  • Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool.
  • On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill.
  • Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.

Test Kitchen tips
  • While real maple syrup is pricey, it is well worth the expense. Don't substitute imitation maple syrup in this recipe.
  • The filling is pretty loose at first, setting up nicely as it sits and cools. It stays pretty soft and doesn't get very firm but does hold up when sliced.
  • Nutrition Facts
    1 piece: 536 calories, 26g fat (16g saturated fat), 68mg cholesterol, 340mg sodium, 73g carbohydrate (37g sugars, 1g fiber), 4g protein.
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