Maple syrup pie

Serves 8

  1. 177g flour
  2. 3/4tsp salt
  3. 12g sugar
  4. 11tb butter, cut into 1/4in slices
  5. 4tb shortening, cut into 2tb pieces
  6. 2tb cold vodka
  7. 2tb cold water
  8. 1-3/4 cup maple syrup
  9. 2/3 cup cream
  10. 2tb cornstarch
  11. 3 eggs
  12. 2 yolks
  13. 2tsp cider vinegar
  • Process 106g flour with 1/2tsp salt and sugar. Add 6tb butter and shortening and process for about 15 seconds. Scrape down and process remaining flour. Fold in 6-7, form into a 4in disk, wrap and chill for 45 minutes or up to 2 days.
  • Roll dough out into a 12in disk. Place in a 9in pie tin and chill for 30 minutes.
  • Trim edges back to 1/2in. Tuck remaining overhang under itself and crimp. Chill for 15 minutes.
  • Cover dough and add pie weights. Bake at 425 degrees for 15 minutes. Uncover and bake for 4-7 minutes. Let cool for 30 minutes. Crust can be wrapped in plastic and stored at room temperature for up to 1 day at this point.
  • Meanwhile, bring 8-9 and remaining salt to a boil. Whisk in remaining butter. Turn down heat to low, whisk in cornstarch and cook until thickened, stirring constantly. Transfer to a bowl and cool for 30 minutes.
  • Whisk in remaining ingredients. Filling can be refrigerated for up to 1 day at this point. Pour into crust and bake at 350 degrees for 35-45 minutes, or 55-65 minutes if refrigerated, and cool for 2 hours. Transfer to fridge and chill 2-24 hours.

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