Mother’s Maple Cream Pie
This pie calls for a pre-baked pie crust also known as a blind bake. You can use store bought crust or I’ll include the recipe I use. Either way bake the crust first – make sure to use a fork and dot the entire bottom of the crust before baking.
Pre Baked (Blind Bake) Pie Crust – 9 inch pie shell
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup lard
3-4 tablespoons ice cold water ( I fill a cup with water and ice and let it chill before using the water)
Mix the flour and salt together, use a pastry blender to cut in the shortening. Start with 2 tablespoons water and gently mix add the 3rd tablespoon of water and gently mix until you can create a ball with the dough the 4th tablespoon may be necessary. I mix my dough as little as necessary so it keeps the pastry light. Lightly flour the surface you are going to use to roll out the dough. Roll out the dough and place in pie plate. Prick the bottom of the crust with a fork. Bake in a preheated oven at 425* for 18-20 minutes. Allow to cool before adding filling.
Maple Cream Filling
1/2 cup milk
4 Tablespoons corn starch
2 egg yolks (save the whites for a meringue topping)
pinch of salt
1 cup Maple Syrup
Rounded Tablespoon Butter
Use a double boiler to heat the milk. In a seperate dish mix corn starch, egg yolks, salt and maple syrup. Slowly stir these into the heating milk. I use an electric mixer on low to stir the liquids in the double boiler. Continue mixing until thick, add the rounded tablespoon of butter, pour into the pre baked pie shell. Chill in fridge. Use the leftover egg whites to make a meringue to top the pie – add just before serving.
Meringue (optional)
egg whites
pinch of sugar
With and electric blender beat egg whites, add a pinch of sugar and continue beating until egg whites are stiff and can form a peak. Add to Maple Cream Pie and bake for 10 minutes at 375* or until lightly brown .
