Maple Syrup Pie

This super easy maple syrup pie is made with a simple food processor all-butter pie dough and a custard-like maple syrup filling. This pie needs to chill so you can make it the day before serving it. 

One of our favourite ways to enjoy maple syrup, besides in maple fudge and maple cream cookies, is in a maple syrup pie, which is usually served in the spring during the sugaring-off season and the months when maple syrup is produced (March and April).

A maple syrup pie is also referred to as a maple pie or even a sugar pie. Maple pie is traditionally a single-crust pie with a filling made of eggs, maple syrup, milk or cream.

The maple filling is adapted from a recipe printed on the lids of some cans of Quebec maple syrup. The original recipe called for brown sugar, but I used maple sugar because I didn't want any other sugar flavours interfering with my beloved maple. The filling is like a maple custard that is perfectly set, smooth, and with a pronounced maple flavour. I encourage you to serve this pie à la mode with homemade vanilla bean ice cream.

What You Need to Make This Maple Pie

• pie crust—store-bought or homemade (you can make pie crust in the food processor, pie dough by hand, or flaky pie crust in a stand mixer)
• maple syrup—use a medium or dark maple syrup which has more flavour. Don't confuse maple syrup and maple-flavoured pancake syrup (which is corn syrup)
• maple sugar—available in grocery stores and farmer's markets in the North-East of the US and Eastern Canada, but you can also buy it online
• eggs—use large eggs or the texture of the filling may be looser or firmer
• milk—I prefer to make this pie with whole milk (3.25 % fat)

Inevitably, when you make a pie, you will be left with a pile of pie dough scraps. Gather them, press them together to shape them into a disk, and use them to make pie crust cookies!

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

• Sugar—Some add brown sugar to the filling, in which case, less maple is used. Though brown sugar does add a nice molasses flavour to the filling, some may add more brown sugar than maple syrup to reduce the costs of making maple pies since brown sugar is much cheaper than maple syrup and maple sugar. For this maple pie, I used a combination of maple syrup and maple sugar.
• Flour—Some recipes also add a little flour to the maple pie filling which acts as a thickener and also ensures that the consistency of the filling is more even throughout the pie after baking. Without the flour, you may notice a little maple syrup between the filling and the baked crust.

Whether or not you add flour to the filling is a matter of personal preference. Maple pie is, by far, one of my favourite maple syrup recipes.

How To Make a Pie With Maple Syrup

Maple pie is as easy to make as most single crusts pies, like these pumpkin tarts or this apple butter pie:

1. Make the pie dough: The crust is made from an all-butter pie dough made in the food processor, so it truly doesn't get easier than that.
2. Chill the pie dough: Chilling the pie dough helps the gluten relax a little and allows the butter to firm up. The water in the recipe hydrates the flour as the dough chills, making the pie dough easier to work with.
3. Roll out the pie dough and line the pie pan: I like to use a French rolling pin and a metal pie plate when I make pies. I find I have more control when I roll out doughs with tapered French rolling pins and the metal pie pans help the bottom crust bake better and brown more. Here's an example of a dark metal pie pan from Amazon and a French rolling pin from Amazon so you can see examples of what I mean.
4. Chill the unbaked crust while you make the filling
5. Whisk together the maple pie filling ingredients, a mixture of maple syrup, maple sugar (or brown sugar), eggs, and milk.
6. Pour the filling into the chilled unbaked pie shell.
7. Bake the pie. The filling will puff and bubble and you may end up with a few caramelized spots. All signs of a good maple pie.
8. Cool and chill. The toughest part of making a maple pie is the waiting because not only does the pie have to cool to room temperature, but then you also have to chill it in the fridge for several hours to ensure the filling is properly set. Patience!

If making pie crust from scratch scares you, be sure to check out my pie crust masterclass, which includes video tutorials for making pie crust in the stand mixer, food processor, and by hand!

If you are looking for a more traditional fall fruit pie with lots of maple syrup flavour, try my maple apple pie. Or if you hate making pie dough, you might prefer this maple apple clafoutis recipe.

This maple pie recipe makes a great maple-flavoured sugar pie. I baked this pie on the bottom rack of my oven, without blind baking the shell first, and it was baked just enough on the bottom. I appreciate being able to skip the blind baking step. Ain't nobody got time for that!

If you tried this recipe for the best maple syrup pie (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

📖 Recipe

Maple Syrup Pie

AuthorAuthor : Janice Lawandi

A recipe for maple syrup pie, also known as sugar pie or tarte au sucre in Quebec. The texture of the filling is quite similar to a custard pie. 

5 from 2 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Canadian

Servings 12 slices

Calories 261 kcal

Equipment

• ▢
  Food processor
• ▢
  Rolling pin
• ▢
  Metal pie plate
• ▢
  OXO balloon whisk

Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

Ingredients

 

MetricUS

 

0.5x1x2x3x

For the crust

• ▢ 219 grams bleached all-purpose flour
• ▢ 115 grams Stirling Creamery Churn 84 salted butter cold, cut into cubes
• ▢ 75 mL cold water more or less

For the maple filling

• ▢ 250 mL pure maple syrup medium grade
• ▢ 100 grams maple sugar
• ▢ 2 large egg(s)
• ▢ 188 mL whole milk (3.25 % fat)

Instructions

 

• In the bowl of a food processor, pulse together the flour and the Stirling Creamery butter until the mixture resembles a fine crumble. Add the water, bit by bit, until a dough forms. Pat the dough into a disk and wrap in plastic wrap. Refrigerate for at least 45 minutes.
• Preheat the oven to 375 °F (190 °C). Roll the dough to ⅛" thick (~14" diameter circle) and transfer to a pie tin (preferably dark metal). Trim and crimp the edges. Chill while you prepare the filling
• In a medium bowl, whisk together the syrup, sugar, and eggs, then whisk in the milk.
• Pour the filling into the chilled tart shell and bake on the bottom oven rack for approximately 50 minutes (note the filling will still seem very fluid and jiggly, but you will notice some spots where it's beginning to bubble and brown).
• Let the pie chill on a wire rack for at least 4 hours, then overnight in the fridge.

Nutrition

Calories: 261kcalCarbohydrates: 41gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 82mgPotassium: 143mgFiber: 0.5gSugar: 25gVitamin A: 305IUCalcium: 68mgIron: 1mg

Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

Other recipes to make with maple syrup

Maple syrup is such a unique source of sweetness that adds so much flavour to recipes. Maple syrup tastes great and can be used to make:

1. maple butter, also known as maple cream, a creamy maple spread made from pure maple syrup
2. maple apple pie, where you use maple syrup to flavour the apples in a traditional double crust apple pie
3. maple cinnamon buns with layers of maple sugar rolled in between layers of buttery brioche
4. maple walnut fudge, a classic fudge flavour that is always a hit

I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.