About this recipe:A creamy egg custard laced with lashings of maple syrup is baked on a buttery pastry base. This pie tastes best if you allow the flavours to age for 1-2 days. Serve with a dollop of creme fraiche, if desired.
175ml real maple syrup (dark amber)
525ml double cream
4 egg yolks
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon malt vinegar
1 (23cm) pastry case, baked
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Preheat oven to 150 C / Gas 2. Place the pastry case in its dish in a large, shallow baking tin lined with foil in case of a boil-over.
Bring maple syrup to the boil in a heavy saucepan over medium heat and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 4 tablespoons at a time, whisking constantly. Stir in salt, vanilla extract and vinegar. Pour the batter into the prepared pastry case.
Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.