THE RECIPE JOURNAL · Dessert
Maple Syrup-Glazed Sugar Pie
This sweet treat combines a buttery, flaky crust with a rich, gooey filling that’s perfectly balanced by a touch of maple syrup. It’s an easy dessert that feels like a warm hug on a chilly day.
FROM THE KITCHEN • Maple Syrup-Glazed Sugar Pie
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a bowl, cut the vegetable shortening into the flour using a pastry cutter until the mixture looks like coarse crumbs. In a separate measuring cup, whisk together one egg, cold water, and vinegar. Make a little well in the center of the flour mixture with your fingers and pour in about half of the egg mixture. Stir it in, then add the rest of the egg mixture and mix just until the dough comes together.
02
Step 2
Lightly flour your work surface and roll the dough out into a 10-inch circle. Gently transfer it to an 8-inch pie dish, pressing it into the bottom and sides. Trim the edges and crimp them to your liking.
03
Step 3
For the filling, whisk together the maple syrup, two eggs, sweetened condensed milk, and brown sugar until the sugar dissolves. Pour this mixture into the prepared crust.
04
Step 4
Bake the pie for about 45 minutes, until the filling is set and you see little sugary spots forming on top. Let the pie chill in the fridge for 5 to 6 hours until it’s completely firm before slicing and serving.
Why you’ll love it
This pie offers a perfect balance of sweet and rich flavors with a smooth, creamy filling. The maple syrup glaze adds a unique depth that makes each bite comforting and special. It’s a classic dessert that feels both nostalgic and fresh.
How to serve
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted pecans or a dusting of cinnamon can add extra texture and warmth.
Storage & leftovers
Store the pie covered in the refrigerator for up to three days. To keep the crust crisp, let the pie come to room temperature before serving. Reheat gently if you prefer it warm.
