Adapted from GOURMET MAGAZINE, November 1999
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.
London - British Isles
by Nancy Ellison