Maple Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the maple custard filling:</li><li class="ingredients-single-item">125ml pure maple syrup (grade A dark robust)</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">30g cornflour</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the maple whipped cream:</li><li class="ingredients-single-item">250ml double cream, cold</li><li class="ingredients-single-item">3 tbsp pure maple syrup</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">Ground cinnamon for dusting</li><li class="ingredients-single-item">A drizzle of maple syrup</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by combining the flour, icing sugar, and salt in a large bowl. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs (keeping the mixture cool ensures a flaky texture). Mix the egg yolk with 2 tablespoons of ice-cold water, then gradually add to the flour mixture, stirring with a knife until the dough just comes together. Add the remaining tablespoon of water only if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in cling film, and chill for at least 30 minutes. This resting period relaxes the gluten and prevents the pastry from shrinking during baking. Meanwhile, preheat your oven to 180°C (160°C fan/Gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your pie dish with a slight overhang. Carefully transfer the pastry to the dish, pressing it gently into the corners without stretching it. Trim the excess, leaving a 1cm overhang (this allows for shrinkage), then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is dry and pale golden. Set aside to cool completely. Blind baking ensures your crust is fully cooked and prevents the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the maple custard filling, whisk the egg yolks, sugar, cornflour, and salt in a medium bowl until pale and smooth. In a saucepan, combine the milk, cream, and maple syrup and heat until just below boiling point. Remove from heat and very gradually whisk about a third of the hot liquid into the egg mixture to temper the eggs (adding hot liquid slowly prevents them from scrambling).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Return to medium-low heat and cook, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). The mixture should be thick but still pourable - be patient and maintain a gentle heat to prevent curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and whisk in the butter and vanilla until fully incorporated. Pass the custard through a fine mesh sieve into a clean bowl to remove any lumps, creating a perfectly smooth filling. Place plastic wrap directly on the surface of the custard (this prevents a skin from forming) and allow to cool for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the slightly cooled filling into the baked pastry case, smoothing the top with a spatula. Refrigerate for at least 4 hours or ideally overnight until the filling is completely set. The custard needs this time to properly firm up and develop its flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the maple whipped cream, chill your mixing bowl and beaters in the freezer for 10 minutes (cold equipment helps achieve the fluffiest texture). Pour the cold cream into the chilled bowl and beat on medium speed until soft peaks begin to form. Add the maple syrup and vanilla extract, then continue beating just until stiff peaks form - be careful not to overbeat or you'll get butter!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread or pipe the maple whipped cream onto the chilled pie just before serving. If desired, dust lightly with cinnamon and drizzle with a little additional maple syrup. The pie will keep refrigerated for up to 3 days, though for best texture, add the whipped cream topping only when ready to serve.</li></ol>