Tyana made this pie some years ago when she was getting started baking. It is a very tasty and rich yet simple pie. We like old-fashioned and unusual pies. It seems a little like a custard filling but it has no eggs. We have not used maple sugar as it is hard to come by and more expensive than syrup. The apple cider vinegar is a necessary component in this pie.
MAPLE SUGAR AND CREAM PIE
- 1 pre-baked 9-inch pie crust
- 1/2 cup maple sugar or maple syrup
- 1/2 cup (106g) light brown sugar, firmly packed
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 1/2 cups heavy cream (reduce by 2 tablespoons if using maple syrup instead of maple sugar)
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces
Preheat oven to 400° F.
In a medium bowl, stir together the maple sugar or syrup, brown sugar, flour, and salt. Stir in the cider vinegar and whisk in the heavy cream.
In a small bowl, stir together the sugar and cinnamon for the topping.
Put the pie pan on a sheet pan. Pour the filling into the pie crust. Drop small pieces of butter over the top of the pie and sprinkle the surface with the cinnamon sugar.
Bake for 45 minutes. The center of the pie will still be a little jiggly, but it will firm up as the pie cools. Cool on a rack for one hour at room temperature before serving. Also may be served cold. Refrigerate leftovers. Serves 10-12.
May be served with whipped cream and more cinnamon sugar.
Recipe from The Artful Pie.