Best Maple Syrup Pie Recipes

PECAN PIE WITH MAPLE SYRUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
• Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
• Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.

MAPLE SYRUP PIE

Steps:

• 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.

MAPLE SYRUP PIE

Steps:

• Preheat oven to 350°F.
• Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
• Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
• Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).

CANADIAN MAPLE SYRUP PIE

Steps:

• Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 1/2 cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.

MAPLE SYRUP PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
• Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
• Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.

MAPLE SYRUP SUGAR PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
• Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
• Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
• Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

MAPLE SYRUP PECAN PIE

Steps:

• Beat all ingredients in food processor except pecans and pie shell.
• Place pecans evenly into pie shell.
• Pour egg mix over.
• Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
• Serve with a dollop of fresh whipped cream.

MAPLE SYRUP PIE

Steps:

• In a small saucepan, combine cornstarch with 1/4 cup cold water. Mix until smooth. Add maple syrup and heavy cream, and mix until well blended.
• Place pan over medium heat, and cook, stirring, until mixture comes to a boil. Cook until thickened, about 2 minutes. Pour filling into pie shell, and allow to cool at room temperature until set, about 1 hour. Top with whipped cream.

MAPLE SYRUP PIE

Steps:

• Heat oven to 400 degrees.
• Beat eggs until well-blended. Beat in maple syrup and butter. Pour the mixture into the baked pie shell, place in the oven and bake 25 minutes, just until the filling is set.
• Serve while still warm with whipped cream.

MAPLE SYRUP PECAN PIE

Steps:

• Maple syrup: Preferred grades are C, B, and A, in that order.
• Lightly grease a ten-inch pie pan and put the pie crust in it.
• Set the oven at 400°F to preheat.
• Position a rack to the middle.
• In a bowl, beat the eggs until they are combined.
• Add the sugar and mix well.
• Stir in the maple syrup, butter, salt, vanilla, and pecans.
• I'll frequently microwave the filling at this point just until it's warm, especially because my maple syrup and eggs are almost always refrigerator-cold. Stir frequently and don't overheat or the filling will start to set. Warming will allow the filling to set in the oven before the crust gets overcooked.
• Pour the filling into the pie crust and transfer to the oven.
• Bake the pie for 10 minutes.
• Reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the filling is set.
• Give the pie a gentle shake; the center should remain firm (note that another 'zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
• Let the pie sit at room temperature to cool completely.
• To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I've never actually done this).
• Gently press the foil against the pie.
• Freeze for up to two months.
• Defrost the wrapped pie at room temperature.
• Uncover the pie and warm in a 300°F oven for ten minutes before serving.

NO BAKE MAPLE SYRUP PIE

Steps:

• Whisk water with flour until smooth; stir in syrup.
• Stir in egg.
• In a small heavy saucepan, cook over medium -low heat, stirring, until thick, 5-6 minutes.
• Add butter & stir till melted.
• Pour into baked pie crust.
• Let cool.

BLUE HUBBARD PIE WITH MAPLE SYRUP

Steps:

• To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
• Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
• To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.

MAPLE SYRUP MERINGUE PIE, FROM CANADA!

Steps:

• 1. BAKE PIE SHELL and set aside. FOR PIE: In a saucepan place the maple syrup, milk, and butter. Heat over low heat,stirring often, but do not boil.
• 2. Beat together the egg yolks and water, then add the remaining ingredients. Mix thoroughly. Add to the hot syrup and cook until just thickened, stirring most of the time.
• 3. Pour while hot into the baked pie shell. ***EGG WHITE DIRECTIONS: Beat the remaining 2 egg whites until stiff, gradually adding 4 tablespoons sugar, 1/8 teaspoon cream of tarter, and a pinch of salt. Then beat for 5 minutes, or till peaks stand up.
• 4. Pre-heat oven to 325F. Spread the meringue on to the hot pie filling. Cook to a gentle brown in a pre-heated 325F oven, for about 5-10 minutes. Keep checking pie...not to brown!
• 5. Cool pie on a wire rack. Serve cold, but not refrigerated! Serves 6. And enjoy a wonderful Canadian Maple Pie!

CANADIAN MAPLE SYRUP PIE

Steps:

• Beat together the syrup, sugar, cream, butter, and eggs.
• Pour into pie shells.
• Bake 40 minutes at 350 degrees until knife comes out clean.
• Serve with additional warmed cream or ice cream.

OLD-FASHIONED MONTEREY MAPLE SYRUP PIE

Steps:

• Preheat the oven to 375°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
• Combine the eggs, maple syrup, butter, brown sugar, walnuts, and flour and stir until thoroughly combined. Spread the filling evenly in the crust.
• Bake for 45 to 50 minutes, until the filling forms a crust but the pie is still gooey underneath. Cool on a wire rack for 1 hour before slicing. Serve at room temperature or chilled.

VEGAN PUMPKIN PIE WITH MAPLE SYRUP

Steps:

• Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan.
• Bake in the preheated oven for 20 minutes.
• Remove crust from oven. Pour in refrigerated filling; return pie to the oven.
• Bake in the hot oven until set, about 1 hour.

MAPLE PECAN PIE (WITHOUT CORN SYRUP) | SALLY'S BAKING ADDICTION

Steps:

• The crust: Prepare my pie crust recipe or butter pie crust through step 5. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. The filling: Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools. Slice and serve pie at room temperature. Top with whipped cream, if desired. (I used Wilton 8B Piping Tip.) Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days. Freezing: The baked pie freezes well for up to 3 months, tightly wrapped in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the pie after you pour the filling into the cooled blind-baked pie crust. Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer. Make 1-5 days ahead: You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.

MAPLE SYRUP PIE

Steps:

• Preheat oven to 350 degrees.
• Place 1 cup each of water and maple syrup in a saucepan and heat to boiling.
• Add salt and butter.
• Mix cornstarch and 1 tbsp cold water and add to egg yolks.
• Beat well.
• Add hot syrup gradually to egg mixture and cook over low heat, stirring constantly until thick.
• Cool slightly.
• Strain into pie shell.
• Beat egg whites until stiff.
• Slowly add remaining tbsp maple syrup.
• Spoon over pie.
• Form into peaks with the back of the spoon.
• Bake 12-15 minutes, or until golden brown.

SWEET POTATO PIE W/MAPLE SYRUP

Steps:

• Preheat oven to 425* F.
• Combine dry ingredients.
• Beat eggs and add sweet potatoes and sugar-spice mixture.
• Carefully stir in maple syrup and milk.
• Pour into shell.
• Bake on center rack for 15 minutes.
• Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
• Let cool, at least slightly!
• ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy -- not that it will change the flavor!***.

MAPLE SYRUP PIE

Steps:

• Cook in the microwave the melted butter and the flour around 1 minute.
• Add the maple syrup and milk. Stir.
• Cook in the microwave about 5 minutes and stir each minute.
• Let cool a little bit.
• Pour in an unbaked pie shell.
• Cook in the oven at 350 F until the dough is golden.