Bistro 22 Maple Cream Pie

 Chef Dennis Pierce

 

Pastry:
150 g pastry flour
20 g sugar
5 g salt
65 g cold butter
65 g cold lard
30 ml cold water
Filling:
60 g cornstarch
40 ml water 
500 ml 18% cream
250 ml Sugar Moon Farm maple syrup
2 large egg yolks
Maple Whipped Cream:
250 ml whipping cream
30 ml Sugar Moon Farm maple syrup
  1. In the bowl of a food processor blend flour, sugar and salt.
  2. Add butter and lard, then blend until it looks like coarse crumbs.
  3. With the processor running add the water, and mix until just combined.
  4. Turn the dough on to a lightly floured surface. Gently knead it and form in a flat disk, wrap in plastic wrap and refrigerate for 20 minutes.
  5. Roll out the dough and place in a 9 inch pie plate, then refrigerate for 30 minutes.
  6. Bake in a 400F oven for 20-25 minutes.
  7. Combine the cornstarch with water and set aside.
  8. In a pot, heat the cream and maple syrup. When a few bubbles form around the edge of the pot, stir in the cornstarch and water mixture. Continue to stir and simmer until it thickens.
  9. With the egg yolks in a separate bowl, slowly stir in the maple syrup and cornstarch mixture.
  10. Return to low heat and cook for 1 minute while stirring.
  11. Pour the mixture into the baked pie shell and cool completely.
  12. Combine the whipping cream and maple syrup, and whip until fluffy with medium peaks. Garnish the pie with the maple whipped cream and serve.


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