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Maple Syrup Pie Recipe

'America’s Test Kitchen' shares ingredients and directions

Maple Syrup Pie

Joe Keller/America’s Test Kitchen

En español | Total time: 6 hours 50 minutes

Ingredient prep time: 40 minutes

Active cooking time: 30 minutes

Serves 8

Serve with unsweetened whipped cream or crème fraîche.


  • 1 recipe Foolproof Single-Crust Pie Dough (below)
  • 1¾ cups pure maple syrup
  • ⅔ cup heavy cream
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons cornstarch
  • 3 large eggs plus 2 large yolks
  • 2 teaspoons cider vinegar


  1. Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pieplate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Wrap dough-lined plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.
  2. Adjust oven rack to lowest position and heat oven to 425 degrees. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic, and refrigerate until dough is firm, about 15 minutes.
  3. Line chilled pie shell with double layer of aluminum foil or single layer of parchment paper, covering edges to prevent burning, and fill with pie weights. Bake until pie dough looks dry and is pale in color, about 15 minutes. Remove foil and weights and continue to bake until crust is light golden brown, 4 to 7 minutes longer. Transfer plate to wire rack and let crust cool for at least 30 minutes.
  4. Reduce oven temperature to 350 degrees. Bring maple syrup, cream and salt to boil in medium saucepan. Add butter and whisk until melted. Reduce heat to medium-low and whisk in cornstarch. Bring to simmer and cook for 1 minute, whisking frequently. Transfer to large bowl and let cool for at least 30 minutes. Whisk in eggs and yolks and vinegar until smooth. (Cooled filling can be refrigerated for up to 24 hours. Whisk to recombine and proceed with step 5, increasing baking time to 55 minutes to 1 hour 5 minutes.)
  5. Place pie plate on rimmed baking sheet and pour filling into crust. Bake until just set, 35 to 45 minutes, rotating sheet halfway through baking. Let pie cool completely on wire rack, about 2 hours. Refrigerate pie until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.

Foolproof Single-Crust Pie Dough

Why This Recipe Works

Since water bonds with flour to form gluten, too much water makes a crust tough. But rolling out dry dough is difficult. For a pie-dough recipe that baked up tender and flaky and rolled out easily every time, we found a magic ingredient: vodka. Using vodka, which is just 60 percent water, gave us an easy-to-roll crust recipe with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven. Vodka is essential to the tender texture of this crust and imparts no flavor — do not substitute water. This dough is moister than most standard pie doughs and will require lots of flour to roll out (up to ¼ cup). A food processor is essential to making this dough — we don't recommend making it by hand.

Active time 20 minutes

Total time 1 hour 30 minutes

Makes enough for one 9-inch pie


  • 1¼ cups (6¼ ounces) all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
  • 4 tablespoons vegetable shortening, cut into 2 pieces and chilled
  • 2 tablespoons vodka, chilled
  • 2 tablespoons ice water


  1. Process ¾ cup flour, sugar and salt in food processor until combined, about 5 seconds. Scatter butter and shortening pieces over top and process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 10 seconds.
  2. Scrape down sides of bowl and redistribute dough evenly around processor blade. Sprinkle remaining ½ cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4 to 6 pulses.
  3. Transfer mixture to large bowl. Sprinkle vodka and ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together.
  4. Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap tightly and refrigerate for 1 hour. Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes.

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