Maple Pumpkin Pie
This maple and pumpkin pie is the ultimate fall recipe.
Ingredients
- ¾ cup (115 g) unbleached all-purpose flour
- 1 pinch salt
- 2 tbsp sugar
- 1/3 cup (75 g) cold unsalted butter, diced
- 1 tbsp (15 ml) ice water, approximately
- 1 ½ tsp (7.5 ml) white vinegar
- 2 eggs
- ⅓ cup (50 g) unbleached all-purpose flour
- 1 cup (250 ml) maple syrup
- ½ cup (125 ml) 35% whipping cream
- 1 ¾ cups (430 ml) fresh pumpkin purée
- Maple sugar, for sprinkling
- Whipped cream
Instructions
- In a food processor, blend the flour, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and vinegar. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured work surface, roll out the dough and use to line a 9-inch (23 cm) pie plate. Trim the excess dough to ½ inch (1 cm) beyond the edge of the pie plate. Fold the excess dough under to make a double-thick crust. Using your fingers, crimp the crust in a decorative pattern. Refrigerate for another 30 minutes.
- With the rack in the lowest position, preheat the oven to 375°F (190°C).
This maple and pumpkin pie is the ultimate fall recipe.