Maple Syrup Pie

Name: Maple Syrup Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 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 (9 inches)

Everyone in New Hampshire loves 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

Ingredients

3 tablespoons cornstarch
2/3 cup water
1-1/2 cups real maple syrup
2 tablespoons butter
Pastry for double-crust pie (9 inches)

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 one pastry 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.-thick; 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 cut-outs until golden brown, 8-10 minutes. Arrange cut-outs 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.

At first, the filling is pretty loose but as it sits and cools it will set up nicely. It stays pretty soft and doesn't get very firm but it does hold up when sliced.