Dessert: Canada – Central Canada (Ontario) – Maple Syrup Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 9-inch (23 cm) unbaked pie crust (homemade or store-bought) or see crust recipe below
Crust (if making at home):
- 1 1/4 cups all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar (optional)
- 8 tbsp (1/2 cup) (4 oz) unsalted butter, cold, cubed
- 3 to 4 tbsp (45–60 ml) ice water
Filling:
- 1 1/4 cups (300 ml) pure Ontario maple syrup (preferably Grade A amber or darker)
- 3 large eggs, approx. 1 3/4 oz each (5 1/4 oz total)
- 1/2 cup (120 ml) heavy cream
- 1/4 cup unsalted butter, melted
- 2 tbsp all-purpose flour
- 2 tbsp packed light brown sugar (optional, for depth)
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp fine sea salt
- Butter for greasing pie dish, as needed
Optional garnish:
- Whipped cream or a light dusting of cinnamon or nutmeg

Show original ingredient measurements

- 1 9-inch (23 cm) unbaked pie crust (homemade or store-bought) or see crust recipe below
Crust (if making at home):
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (3 g) fine sea salt
- 1 tbsp (12 g) granulated sugar (optional)
- 8 tbsp (1/2 cup) (113 g) unsalted butter, cold, cubed
- 3 to 4 tbsp (45–60 ml) ice water
Filling:
- 1 1/4 cups (300 ml) pure Ontario maple syrup (preferably Grade A amber or darker)
- 3 large eggs, approx. 50 g each (150 g total)
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (56 g) unsalted butter, melted
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (25 g) packed light brown sugar (optional, for depth)
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (1.5 g) fine sea salt
- Butter for greasing pie dish, as needed
Optional garnish:
- Whipped cream or a light dusting of cinnamon or nutmeg

Instructions

Gram weights below are shown as approximate US weights.

Short Description:
A rich, custard-style pie made primarily from high-quality Ontario maple syrup, eggs, and cream, baked in a flaky butter crust for a classic Central Canadian dessert.

Regional Notes:
This Ontario version highlights locally produced pure maple syrup as the dominant sweetener and flavor, rather than corn syrup or molasses. The result is a golden, silky filling with the distinctive caramel-maple aroma that marks Ontario maple confectionery.

1. If making the crust: in a large bowl combine 1 1/4 cups flour, 1/2 tsp salt, and 1 tbsp sugar. Cut in 8 tbsp cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces of butter. Add 3 tbsp (45 ml) ice water, stirring until dough just holds; add a splash more water if needed. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) pie dish.
3. Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) dish. Transfer to dish, trim and crimp edges. Chill the lined pie dish 15 minutes while preparing filling. If using store-bought crust, simply fit it into the dish and chill briefly.
4. Blind-bake the crust: line the chilled crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges start to set. Remove weights and parchment and bake 5 more minutes until the bottom is just set. Reduce oven to 350°F (175°C).
5. Meanwhile, make the filling: in a medium bowl whisk together 1 1/4 cups (300 ml) maple syrup, 3 large eggs (5 1/4 oz total), 1/2 cup (120 ml) heavy cream, 1/4 cup melted butter, 2 tbsp flour, 2 tbsp brown sugar (if using), 1 tsp (5 ml) vanilla, and 1/4 tsp salt until smooth and homogenous.
6. Pour the filling into the partially baked crust. Place the pie on a rimmed baking sheet to catch any overflow.
7. Bake at 350°F (175°C) for 35–45 minutes, or until the filling is set around the edges but still has a slight jiggle in the center; a knife inserted near the center should come out mostly clean. If the crust browns too quickly, tent with foil.
8. Remove pie from oven and cool on a rack to room temperature, then chill at least 2 hours (overnight is best) to fully set the custard.
9. Serve slices chilled or at room temperature with a dollop of whipped cream or a light dusting of cinnamon/nutmeg if desired. Store covered in the refrigerator for up to 4 days.

Short Description:
A rich, custard-style pie made primarily from high-quality Ontario maple syrup, eggs, and cream, baked in a flaky butter crust for a classic Central Canadian dessert.

Regional Notes:
This Ontario version highlights locally produced pure maple syrup as the dominant sweetener and flavor, rather than corn syrup or molasses. The result is a golden, silky filling with the distinctive caramel-maple aroma that marks Ontario maple confectionery.

1. If making the crust: in a large bowl combine 1 1/4 cups (150 g) flour, 1/2 tsp (3 g) salt, and 1 tbsp (12 g) sugar. Cut in 8 tbsp (113 g) cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces of butter. Add 3 tbsp (45 ml) ice water, stirring until dough just holds; add a splash more water if needed. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) pie dish.
3. Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) dish. Transfer to dish, trim and crimp edges. Chill the lined pie dish 15 minutes while preparing filling. If using store-bought crust, simply fit it into the dish and chill briefly.
4. Blind-bake the crust: line the chilled crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges start to set. Remove weights and parchment and bake 5 more minutes until the bottom is just set. Reduce oven to 350°F (175°C).
5. Meanwhile, make the filling: in a medium bowl whisk together 1 1/4 cups (300 ml) maple syrup, 3 large eggs (150 g total), 1/2 cup (120 ml) heavy cream, 1/4 cup (56 g) melted butter, 2 tbsp (16 g) flour, 2 tbsp (25 g) brown sugar (if using), 1 tsp (5 ml) vanilla, and 1/4 tsp (1.5 g) salt until smooth and homogenous.
6. Pour the filling into the partially baked crust. Place the pie on a rimmed baking sheet to catch any overflow.
7. Bake at 350°F (175°C) for 35–45 minutes, or until the filling is set around the edges but still has a slight jiggle in the center; a knife inserted near the center should come out mostly clean. If the crust browns too quickly, tent with foil.
8. Remove pie from oven and cool on a rack to room temperature, then chill at least 2 hours (overnight is best) to fully set the custard.
9. Serve slices chilled or at room temperature with a dollop of whipped cream or a light dusting of cinnamon/nutmeg if desired. Store covered in the refrigerator for up to 4 days.