Yes, it’s Pi Day and we are posting a Maple Cream Pie recipe and it is not a coincidence. I’ve been meaning to write this for a while because maple cream pie is a dish open to debate (not about whether it’s incredibly yummy, there is no debate there). We can debate the proper crust, as with any pie. Then there’s the question of the maple syrup to cream ratio. Then the question of whether you make a custard, pour it in the pie shell then chill, or make a custard, pour it in the pie shell then bake then chill. And the question, that really shouldn’t be a question, of whether you add black pepper (the answer is yes, you do – although I sometimes use cayenne instead).
My mother makes maple cream pie every Thanksgiving. It is the best maple cream pie in Vermont. I’ve experimented with plenty of recipes. I’ve done side-by-side comparisons with impartial tasters who are not related to my mother and not obligated to think her pie is best. . . and I can’t remember what they said, but I think they said my Mom had the best pie.
I have no idea where her recipe originally came from. I also have to admit that when I was doing my pie experiments I came up with several sources publishing nearly identical recipes, so it’s apparently not a family secret. But I like to pretend that it is:
Maple Cream Pie
One 9-inch unbaked pie shell (whatever pie dough recipe you prefer)
1 1/2 cups heavy cream
1/3 cup all purpose flour
1 1/2 cups maple syrup
2 Tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon ground ginger
Generous pinch ground black pepper
Preheat oven to 375-degrees. In a thick bottomed, medium saucepan whisk together flour & cream being careful to get all lumps out. Add remaining custard ingredients and cook, stirring constantly, over medium heat until it gets quite thick (about 10 minutes).
Pour the filling into the pie shell and bake for 30 minutes. Remove, cool, and then refrigerate. Serve cold.
Do you prefer to celebrate Pi Day with Vermont’s official state pie, the apple pie? Here’s a post from our archive featuring an apple pie recipe from Sunrise Orchards. Helen Labun Jordan writes about food (and other things) from Montpelier, VT. Her most recent article is Set the Table With Dandelion Greens (with a simple spring pasta recipe) in the Spring Issue of Vermont’s Local Banquet
Source: Dig in VT Trails