Wednesday, November 25, 2009

Testing Holiday Recipes - Maple Brûlée Pie

Well, it's officially a month to Christmas and boy, is it ever starting to feel like winter! No snow yet, but the days are getting cooler. Hats, mittens and scarves are becoming a must and so is testing holiday recipes! What better excuse to bake a pie than having to test it out?

Let me tell you, this was one successful test. The original recipe didn't call for caramelizing the top but after seeing the baked pie, it just screamed "brûlée"! And what a great dessert to serve for a special occasion. Something like, oh, I don't know, Christmas maybe? Or New Years? Or maybe, just because you wanted to bake something sweet for your sweetie!

Maple Brûlée Pie
adapted from the top of a can of maple syrup, really!

1 cup pure maple syrup
2 large eggs
3/4 cup milk
1/2 cup brown sugar
1 unbaked 9-inch pie shell
Sugar to caramelize the top

Preheat your oven to 350F.

In a large bowl, whisk together the syrup, eggs, milk and brown sugar. Mix well and pour into pie shell.

Bake in preheated oven about 40 minutes, until the crust is golden and the custard is set.

This can be eaten at room temperature, as is. Another option is to put it in the refrigerator to cool completely, cut out portions, sprinkle some sugar onto the slices (the sugar you choose is up to you, works just as well with granulated sugar or coarse sugar) and fire up your brûlée torch! Caramelize the sugar until you get a nice crunchy layer on top of the creamy custard. Serve with fruit, ice cream or slightly sweetened whipped cream. Make sure you have some company, this is a sweet, sweet pie to be shared among friends. :)

Note: For the pie crust, I used a recipe from Karen Barker I found on Serious Eats. The dough came together beautifully and the crust turned out flaky and golden. I think this'll be my go to pie crust, for a little while anyways. Click here for the recipe!

Another Note: I'm thinking this could be spiced up with a grating of nutmeg or tonka bean. Mmmm, I'll let you know when I try.
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17 comments:

Peter M said...

Love the burnt top...compliments of the season!

Isabelle said...

superbe cette tarte, ça reste un de mes desserts préférés avec le sucre à la crème. Je pense que je pousserais la plaisanterie, jusqu'à faire ma caramélisation avec du sucre d'érable :)

Manggy said...

The brulee is indeed a wonderful touch- I'm looking forward to adapting that trick soon :) And maple is one of the most luxurious flavors to me! :)

Anita said...

:) hehe, I love that it's adapted from the top of a can of maple syrup. Sometimes the best recipes are in the most unlikely place.

Grace said...

the special bruleed touch is awesome, lyb--you've taken a scrumptious pie and escalated it. bravo. :)

Xiaolu @ 6 Bittersweets said...

What a wonderful idea. My brulee torch will be happy to get some use. Happy holidays!

Susan from Food Blogga said...

This is brilliant! I don't have a torch. Have you ever done it without one? Just curious.

Carrie said...

Oh brulee, I have yet to master you. You tempt me with your golden crispy top. I may just have to ask for a torch for Christmas.

Teanna said...

WOW!!!! This is going on my must-bake holiday list! Gorgeous!

Lauryn said...

That pie looks AMAZING!!!!

LyB said...

Peter- Thanks for the visit!

Isa- La bonne idée! Il faut que j'essaie la prochaine fois!

Mark- Maple is indeed luxurious, one of the best flavors there is!

Anita- Exactly!

Grace- Thanks so much!

Xiaolu @ 6 Bittersweets- Thank you!

Susan- I'm not sure it would work without a torch. I'd be afraid of the crust burning under the broiler or of the pie getting soft and mushy. You should really get a torch, it is SO much fun! :)

Carrie- Hope Santa brings you what you want!

Teanna- Let me know if you make it! :)

Lauryn- Thank you!

Cookie baker Lynn said...

Brulée topping - you're brilliant!

TeaLady said...

UUMMMMMM!!! Looks delicious.

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Shari said...

I'm partial to anything with maple syrup in it and this looks just delicious! Beautiful job!!

Free Samples said...

Wow! Great work..this looks very delicious!! Keep it up =]

Jacque said...

That looks fantastic! Brulee-ing was a good call.

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