NUTMEG MAPLE CREAM PIE RECIPE RECIPES
NUTMEG-MAPLE CREAM PIE RECIPE - NYT COOKING
This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.
Provided by Melissa Clark
Total Time 1 hours 45 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
- In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
- Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
Nutrition Facts : @context http//schema.org, Calories 467, UnsaturatedFatContent 13 grams, CarbohydrateContent 37 grams, FatContent 34 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 19 grams, SodiumContent 230 milligrams, SugarContent 20 grams, TransFatContent 0 grams
QUEBECOIS MAPLE CREAM PIE RECIPE | ALLRECIPES
I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.
Provided by CTREYNARD
Total Time 2 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
- Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Nutrition Facts : Calories 463.4 calories, CarbohydrateContent 32.8 g, CholesterolContent 217.4 mg, FatContent 35.4 g, FiberContent 0.4 g, ProteinContent 4.9 g, SaturatedFatContent 18.4 g, SodiumContent 453.5 mg, SugarContent 17.9 g
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QUEBECOIS MAPLE CREAM PIE RECIPE | ALLRECIPES
I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.
From allrecipes.com
Reviews 4.5
Total Time 2 hours 20 minutes
Category Desserts, Pies
Calories 463.4 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 20 minutes
Category Desserts, Pies
Calories 463.4 calories per serving
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
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The cream in this pie makes it so rich and delicious. If you're looking for something a little out of the ordinary, this is it. —Glenda Ardoin, Hessmer, Louisiana
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From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
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- Preheat oven to 400°. For filling, in a large bowl, combine 1 cup sugar, cornstarch and salt. Add apples; toss gently to coat. Combine maple syrup and cream; pour over apple mixture. , On a lightly floured surface, roll one half of dough 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. Add filling. Roll remaining dough to 1/8-in. thick. Cut out crust with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Place cutouts over filling. Brush cutouts with milk; sprinkle with remaining 1/4 tsp sugar., Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25. Cool on a wire rack. Refrigerate leftovers.
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