Description
This Maple Cinnamon Sugar Pie is a festive holiday treat featuring a rich maple syrup filling blended with cornmeal and brown sugar, all baked in a buttery pie crust braided with cinnamon sugar accents. Topped with homemade maple whipped cream and delicate cinnamon sugar snowflake cutouts, this pie offers a perfect blend of sweet, spiced, and creamy flavors that evoke the warmth of the season.
Ingredients
Pie Filling and Crust
- 1 9″ pie crust
- 10 tbsp unsalted butter, melted
- 1 cup maple syrup
- 1/4 cup yellow cornmeal
- 3/4 cup light brown sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 cup heavy cream, room temperature
Braided Crust + Cinnamon Sugar Snowflakes
- 1 9″ pie crust
- 1 egg
- 1 tbsp water
- 1/2 tsp cinnamon
- 2 tbsp white sugar
Maple Whipped Cream
- 1 cup whipping cream, cold
- 2 tbsp maple syrup, cold
- 1/4 cup white sugar
Instructions
- Preheat and prepare base crust: Preheat the oven to 350°F (175°C). Roll out one 9″ pie crust and place it into a pie baking dish, pressing down the edges flat along the rim. Whisk 1 egg with 1 tbsp water to create an egg wash and brush it along the edges of the pie crust.
- Create braided crust: From the second 9″ pie crust, cut nine 1/2″ wide strips and braid them into three braids. Wrap these braids around the edge of the pie crust and press gently to adhere. Brush the braids with the egg wash.
- Add cinnamon sugar to crust: Mix 2 tbsp white sugar with 1/2 tsp cinnamon and sprinkle this cinnamon sugar evenly over the braided crust.
- Mix pie filling base: In a medium bowl, whisk together the maple syrup and melted butter. Stir in the cornmeal, light brown sugar, salt, and 1 tsp cinnamon until well combined.
- Combine eggs and cream: In a separate bowl, whisk the 3 whole eggs, 1 egg yolk, and 3/4 cup heavy cream together until smooth.
- Incorporate egg mixture into syrup mixture: Slowly pour the egg and cream mixture into the maple syrup mixture while whisking continuously to ensure the filling is smooth and well blended.
- Fill and bake pie: Pour the filling into the prepared pie shell on a baking sheet to catch any spills. Bake for 45-55 minutes. The pie is done when the edges are puffed and the center is still slightly jiggly to the touch.
- Prepare cinnamon sugar snowflakes: Using cookie cutters, cut out snowflake shapes from any remaining dough from the second pie crust. Place them on a lined baking sheet, brush with egg wash, sprinkle with remaining cinnamon sugar, and bake for the last 15 minutes alongside the pie.
- Cool pie and snowflakes: Remove the pie and snowflakes from the oven and allow them to cool completely, which takes approximately 2-4 hours for the pie to set properly.
- Make maple whipped cream: Beat the cold whipping cream and 1/4 cup white sugar together until soft peaks form. Add 2 tbsp cold maple syrup and continue beating until firm peaks develop.
- Assemble and serve: Pipe the maple whipped cream around the edges of the cooled pie and decorate the top with the cinnamon sugar snowflakes. Serve with any remaining whipped cream on the side.
Notes
- Ensure all eggs and cream are at room temperature to achieve the best filling texture.
- You can prepare the pie crust braids and snowflakes ahead of time and refrigerate until ready to bake.
- Use a baking sheet under the pie to catch any filling that may bubble over during baking.
- Letting the pie cool completely is important for the filling to set properly before serving.
- For best results, use pure maple syrup rather than maple-flavored syrup.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
