Dean and DeLuca
Dean and DeLuca
oftt

Maple Syrup Pie

by Lisa
Print Email

Adapted from GOURMET MAGAZINE, November 1999

Pastry Dough
1½ cups packed light brown sugar
2 large eggs at room temperature
½ cup heavy cream
1/3 cup maple syrup (preferably dark amber)
2 teaspoons unsalted butter, melted

Pre-heat oven to 350° F.

Roll out dough into an 11-inch round on a lightly-floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate.  Trim excess dough and crimp edges decoratively

In a bowl, mix brown sugar and eggs with a whisk until creamy.  Add cream, syrup and butter, and continue beating until smooth.  Pour filling into pie shell.

Bake pie in lower third of oven until pastry is golden and filling is a little puffed but filling still trembles, 50-60 minutes. Cool on a rack.  The filling will set as it cools.

Serve with crème fraiche or barely sweetened heavy cream, barely sweetened, you really need this to offset the sweetness of the pie.

 

Restaurant News

McCormick & Schmick's
Boston
by Kitty Kaufman

McCormick 3Sometimes you just need a big restaurant in the middle of the city to warm you up on girls night out. We're at McCormick & Schmick's in the Park Plaza Hotel in Back Bay. Everyone is glad to see us...

Read more...
Eat at Jae's, Live Forever - Boston Sushi
Boston
by Kitty Kaufman

jaes 4A long time ago, in the previous century before sushi was ubiquitous - although it was making headway piece by piece - I was introduced by my friend Liz to an up-and-comer named Jae who was doing...

Read more...
London Hutong at the Shard: I'm Sexy and I Know It
London - British Isles
by Nancy Ellison

shardbuildingIt may have started with the London cabbies, but the city’s new skyscrapers all have affectionate but cheeky nicknames: Can of Ham, Cheesegrater, Gherkin, Walkie-Talkie, and the Shard to name a...

Read more...
Jessica and the Chocolate Factory
Los Angeles
by Jessica Harper

ChocolateOreos 2662I went into Edelweiss Chocolates in Beverly Hills, not to buy chocolates but to buy their white Jordan almonds which I always keep handy in a silver sugar bowl.

“That’s it?” the lady behind the...

Read more...