Maple Chiffon Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a pie dish that is 23cm in diameter.

2. 2

   Make the pastry by combining the flour and salt in a bowl. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Use cold ingredients to help the pastry come together.

3. 3

   Gradually add the sugar to the pastry mixture, stirring until the mixture forms a crumbly dough.

   Tip: Be careful not to overwork the dough.

4. 4

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of 3mm.

   Tip: Use a rolling pin to achieve an even thickness.

5. 5

   Transfer the dough to a pie dish and trim the edges to fit. Prick the bottom of the dough with a fork to prevent it from bubbling up during baking.

   Tip: Use a fork to create small holes in the dough.

6. 6

   Line the pastry with parchment paper and fill with pie weights or dried beans.

   Tip: Use pie weights or dried beans to hold the pastry in place.

7. 7

   Bake the pastry for 15 minutes, then remove the parchment paper and pie weights or beans.

   Tip: Keep an eye on the pastry to prevent it from burning.

8. 8

   Make the filling by whisking together the maple syrup, eggs, and heavy cream in a bowl.

   Tip: Use a whisk to ensure the mixture is smooth.

9. 9

   Pour the filling into the baked pastry shell.

   Tip: Use a spatula to smooth the filling.

10. 10

    Brush the edges of the pastry with the pure Canadian maple syrup.

    Tip: Use a pastry brush to apply the syrup evenly.

11. 11

    Bake the pie for an additional 10-15 minutes, or until the filling is set and the pastry is golden brown.

    Tip: Use a thermometer to check the internal temperature of the pie.