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Recipe for :

Maple Cider Pie

This recipe comes from  which is one of the recipe groups at It was submitted by Bella.

Bella said: "This recipe is taken from the book 'Dream Desserts' and is yet untried by me".


1 1/2 cups flour
1/4 tsp salt
2 tsp sugar
1/2 cup cold butter or margarine
1/4 cup or more iced water

1 tbs butter
1 cup maple syrup
1/4 cup water
2 1/2 cups apple cider
2 eggs, separated, room-tempered
1 tsp grated nutmeg


To make the pastry, sift the flour, salt and sugar into a bowl. Using a pastry blender or two knives, cut the butter or margarine into the dry ingredients as quickly as possible until the mixture resembles breadcrumbs. Sprinkle the iced water over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 tbs at a time. Gather the dough into a ball and flatten into a round. Place in a sealed plastic bag and chill for at least 20 minutes.

Meanwhile, place the cider in a medium-size saucepan. Boil until only 3/4 cup remains, then cool.

Roll out the pastry between two sheets of wax or non-stick baking paper to 1/8" thickness. Use to line a 9" pie pan. Trim around the edge, leaving a 1/2" overhang under to form the edge. Using a fork, press the edge to the rim of the dish and press upp from under with your fingers at intervals to make a ruffle effect. Chill the pie shell in the fridge for at least 20
minutes. Preheat the oven to 350ºF.

To make the filling, place the butter, maple syrup, water, and cider in a pan and simmer gently for about 5 - 6 minutes. Remove the pan from the heat and leave the mixture cool slightly, then whisk in the beaten egg yolks. Whisk the egg whites in a large bowl until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended.

Pour the mixture into the prepared pastry case. Dust with the grated nutmeg. Bake the pie for 30 - 35 minutes, until the pastry is golden brown and the filling is well set and golden. Serve warm.

Serves 6