Maple Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Combine flour, salt, and cold butter in a bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Make sure the butter is well-cold before starting.

3. 3

   Gradually add ice-cold water to the bowl, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overmix the dough.

4. 4

   Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Let the dough rest to make it easier to roll out.

5. 5

   On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 3mm.

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

6. 6

   Transfer the rolled-out dough to a 23cm pie dish and trim the edges to fit.

   Tip: Make sure the edges are even and flush with the dish.

7. 7

   In a separate bowl, whisk together maple syrup, sugar, eggs, cinnamon, and nutmeg.

   Tip: Don't overbeat the mixture.

8. 8

   Pour the maple syrup mixture into the pie crust.

   Tip: Make sure the filling is evenly distributed.

9. 9

   Roll out the second dough disk to the same thickness as the first. Use a pastry cutter or a knife to create a decorative edge.

   Tip: Get creative with your crust design.

10. 10

    Place the rolled-out crust on top of the filling and crimp the edges to seal.

    Tip: Make sure the crust is evenly sealed to prevent filling from escaping.

11. 11

    Cut a few slits in the top crust to allow steam to escape.

    Tip: Don't worry if the crust gets a bit brown on top.

12. 12

    Bake the pie for 40 minutes, or until the crust is golden brown and the filling is set.

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

13. 13

    Let the pie cool on a wire rack for at least 30 minutes before serving.

    Tip: Don't serve the pie too soon, or the filling might be runny.