Light, biscuity shortcrust pastry; sweet, gooey, chewy-on-top filling.
HEAVEN for maple- and pie-lovers.
This recipe is so absurdly, wonderfully easy (two bowls, one pie tin — that’s it!) I made it up as I went along, vaguely following Bakeaholic Mama’s recipe for Maple Brown Sugar Cream Pie.
For the shortcrust (exactly the same as the banoffee pie crust):
250 g plain flour
125 g butter (room temp.)
1/3 cup caster sugar
1 egg yolk
20 mls cold water
For the filling:
1 cup maple syrup
1/2 cup dark brown sugar
1 tsp vanilla
2 tbs melted butter
3/4 cup desiccated coconut
1 tsp cinnamon
1/4 tsp salt
- Preheat the oven to 170° C.
- For the crust dough: In a large bowl, sift the flour and salt together, and add the sugar.
- Cut the butter into cubes and rub it into the flour until it’s ‘sandy’ and there are no lumps of butter left. (You could use a blender but this way is nicer.)
- Add the cold water and egg yolk. Keep mixing until fully combined.
- In the bowl or on a floured bench, knead the dough until it forms a smooth, single ball. (More water if it’s too dry; more flour if it’s too wet.)
- Wrap the ball in cling wrap and leave it in the fridge to chill for about half an hour/while you prep the filling.
- For the filling: Stir together all the filling ingredients in a large bowl. That’s it! Find something to amuse yourself for another 28 minutes while the dough chills.*
- Remove the dough from the fridge and press it out into a standard-size loose-bottom pie tin into an even layer (about 5mm thick). (You could roll it out into a sheet and lay it in, but I never bother.)
- Prick with a fork and blind bake until the surface is dry and slightly golden. (The fork-holes should negate the need for pastry/pie weights.)
- Remove from the oven, turn the oven up to 200° C, and leave the crust (in the tin, on a cooling rack) to cool at room temp. for about 10 minutes.
- Pour the filling into the crust…
and bake for about 30 minutes, or until it’s relatively set (it shouldn’t wobble much at all) and the surface is uniformly golden.
- Remove from the oven and let it cool to room temperature before serving. (You’ll want to dig in sooner, but be warned: hot maple syrup is about as dangerous as lava.)
*Sorry, but cleaning the kitchen is the obvious time-filler here. Rule #1 of baking: Clean As You Go. If you’ve done it right, you should end up with a delicious pie and a clean kitchen.