Deep-Dish Maple-Bourbon Cream Pie

大馅饼!变成了美味的口感。我greased & floured a 9” glass dish which crust released from easily. You’ll definitely want to temper the hot maple syrup with the egg mixture, I had a clumpy tail on the spoon I used which broke apart with more tempering. Mind your cooking time on the syrup to help avoid this. No crust issues and I didn’t use weights or covers, I pressed it again while hot and had plenty of room for filling. Had an elevated, jiggly center which self-leveled and firmed up during rack cooling after 45 minutes baking in a high altitude location. Not as complicated as many Martha Stewart pies, this one is staying in my rotation.

• R. Jones

• Lake Arrowhead, CA

• 1/16/2022

We really liked this pie!! Followed the former reviews about halving sugar and doubling the cinnamon and bourbon. Cooked this during the coronavirus quarantine - didn't have heavy cream so used 2% milk and it set up just fine. Maybe not needed in the future?? I wasn't sure my pie pan was deep dish so I halved the filling and we still loved it! Definitely better the second day too! A keeper!

• Anonymous

• sue from farmington, Mi

• 4/22/2020

我followed all the tips below, they were helpful. Overall I thought this recipe was meh.

• jflaherty1

• 4/25/2019

My new go-to pie recipe. Came out fantastic, and everyone loved it.

• gjsocha

• Seattle

• 1/6/2019

Amazing! I am not a baker, so for me this felt like a complex pie to make, but totally worth it and for special occasions, I’ll definitely do it again. I used a glass Pyrex pie pan and had no issues with sticking. I followed the other reviewers’ tips and cut down the sugar to 3/4 cup, doubled the bourbon (and might add even more next time), and doubled the cinnamon. I appreciated the tip to cook the maple syrup for exactly 8 minutes and no more, and had no issues with it hardening. Also followed the reviewer’s tip to temper the syrup and melted butter before fully incorporating them in. I think it saved the custard filling. The trickiest part for me was the crust. It was very crumbly and would not stick together in a disk. But I still was able to press it into the pie dish. Unwieldy, but turned out fine. I baked the crust for 20 minutes—10 min with pie weights (rice) and 10 min without. I didn’t cover the crust edges with foil and they did not burn. I had two guests violate their strict no sugar/dairy diet for this pie and they said it was definitely worth it!

• januarylarisa

• Oakland, CA

• 11/25/2018

这是伟大的。我要的波旁威士忌filling next time just for a little more of that flavor. The crust stuck to the plate a little but only where filling had seeped through, I will just be more careful about not leaving any space next time. Delicious with the vanilla whipped cream.

• lumbergrl

• Ann Arbor, MI

• 4/2/2018

Made this for Thanksgiving, and it was great. I did not experience the problems other reviewers have reported, and did not see a significant collapse of the pie after it cooled. I added 2 tsp of bourbon midway through whipping the topping to enhance the bourbon flavor. Next time I make this pie, I will use Grade B maple syrup to get a bit more of the smoky maple flavoring.

• edgemc

• Rochester, MN

• 11/25/2016

我can't even tell you how absolutely awesome this pie turned out. I considered not making it because of what some reviews said, but I'm soooo glad I did. I did however, consider the reviews and made slight modifications accordingly. A lot of people complained that it was too sweet, so instead of using 1 cup of dark brown sugar, I only used 3/4. I also doubled the amount of bourbon from 2 tblspns I used 4, 'cause the worst thing that could happen, was that it would taste more of bourbon and that is never a bad thing. I used Maker's Mark. Also instead of using half a teaspoon of cinnamon I used a full teaspoon, for both the crust and in the filling. A lot of people complained that the maple syrup became hard. This is not due to the recipe being wrong, but don't take it too literally. As the syrup reduces, it becomes more like caramel, but you can't tell its consistency when it's hot, it will only become apparent when it starts to cool. Don't worry about the amount of reducing, as much as the time. If you go with 8 minutes, and stir constantly, you should be fine. Do NOT go over the 8 minutes under any circumstance or you will end up with a caramel that won't mix. Also, be very careful to temper the hot maple syrup and the hot butter when mixing it with the egg mix. If you don't, the heat from these will cook the eggs before it gets a chance to mix and you'll end up with scrambled eggs. What I mean by tempering is, take a little bit of the egg mixture and mix it with the hot maple and hot butter to cool them down, so mix these little by little. However, don't wait for these (maple syrup or butter) to cool down to mix them because they will start to harden and then they won't mix well. Another variant that turns out awesome, is making the crust with ground speculoos cookie. The doubling of the bourbon and using a little less sugar, makes this pie turn out with a very complex layering of flavors. It is a VERY good pie that people won't forget and won't be able to try anywhere else. During the holidays, people will have eaten a hundred pumpkin pies, but this one will be the pie you'll be known for. * drops mic

• cocorana

• Louisville, KY

• 11/24/2016

We found this pie to be sickly sweet. The crust was not flakey but it was flavorful. The filling puffed up in the oven, but when I took it out it fell and created a sort of crater, not very attractive. I covered over the top with the whipped topping. In the end, it was just not satisfying for the work required. It needs more balance.

• missintensity

• Moscow, ID

• 3/16/2016

我made this for Thanksgiving and we loved it. I had none of the problems mentioned below... Lucky, I guess. I used B grade maple syrup and got a rich, maple flavour. Since the top got kind of wrinkly, I added the topping before serving and decorated it with candied pecans. Delicious!

• zia

• Dubai, UAE

• 1/7/2016

我made the pie, and everyone liked it but I myself am not that crazy about it. My crust also stuck to the pie plate and to me that was the best part of the pie! Since everyone else liked it, I will make it again.

• mona1222

• Kibbutz Naan, Israel

• 12/26/2015

This was ok but I probably won't make it again. Mine didn't brown like the picture and was a sort of sickly grayish tan.

• beadworkstudio

• Johnstown, CO

• 12/24/2015

我brought this pie to Thanksgiving. I am not a pie maker, and everyone loved it. The only negative is that the crust stuck to the pie plate. I used an Emile Henry pie plate. I was thinking when I make it again, I would use either graham cracker or gingersnap crust

• Anonymous

• Manhattan Beach, CA

• 12/18/2015

Did anyone else have a problem whisking the reduced maple syrup into the liquid ingredients? It immediately solidified and I had a devil of a time getting it mixed. Had to reheat more syrup after scooping out the solids. Ugh. Crust also did not brown in time the recipe recommended. Taste was great, but what a poorly written recipe. Would never bake this again.

• dedi

• Long Island, NY

• 12/2/2015

This pie was quite tasty and nice addition to our dessert selection for Thanksgiving. People seemed to really like it. As far as making it, it definitely took longer than advertised. I'd say I spent about an hour on the prep (making & baking crust, making filling) rather than 30 minutes. Also, I over baked the crust a bit because it didn't brown lightly as suggested in the recipe in the pre-baking and I kept it in longer. In the future, I'd just pre-bake it 15-20 minutes total, then bake with filling as directed.

• EmilyKania

• Ann Arbor, MI

• 11/30/2015