Salted maple custard pie

Name: Salted maple custard pie
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Ingredients: ½ tbsp butter, softened, for greasing; 1 tbsp plain flour; 320 g pack shortcrust pastry sheet; 4 medium free range eggs, 1 whole, 3 yolks, beaten together; 50 g dark brown soft sugar; 80 ml No.1 Canadian Dark Maple Syrup; 300 ml tub double cream; 1 tsp sea salt flakes

Maple and salt are best mates. Some would say that this recipe from Waitrose cook Alex Szrok is a tart, not a pie. But it’s a pie in the North American sense. Go figure! Follow Alex on Instagram and find more sweet pie recipes.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins
Pluscooling

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½ tbsp butter, softened, for greasing
1 tbsp plain flour
320g pack shortcrust pastry sheet
4 medium free range eggs, 1 whole, 3 yolks, beaten together
50g dark brown soft sugar
80ml No.1 Canadian Dark Maple Syrup
300ml tub double cream
1 tsp sea salt flakes

Preheat the oven to 180ºC/160ºC fan/gas 4. Grease a 20cm loose-bottomed tart tin, then dust with the flour, shaking out any excess. Line with the pastry and trim the edges to neaten. Prick the bottom of the pastry all over with a fork. Line the tart shell with baking parchment and baking beans or dried lentils and bake for 20 minutes, until golden brown. Remove the baking beans and paper, brush the tart shell with a little beaten egg mixture, then return to the oven for 5 minutes until the egg wash is set and shiny. Lower the oven temperature to 120ºC/100ºC fan/gas 1/2.
Meanwhile, make the filling. Put the sugar, maple syrup, cream and half the salt into a saucepan and bring to a simmer. Put the remaining beaten egg into a medium heatproof bowl and pour the maple mixture in, stirring continuously. Strain the custard mixture directly into the baked tart shell in the tin, then gently transfer to the oven and bake for 40-50 minutes until the edges are set, but the centre has a good jiggle.
Allow to cool completely in the tin, top with the remaining salt, then remove from the tin. Enjoy on the day it’s made, but it will keep, covered, in the fridge for up to 3 days. Serve with whipped cream on top and a strong black coffee or a little glass of bourbon, if you like.