Easy Maple Pie with Grade A Vermont Syrup Recipe

If you’re looking for a dessert that’s easy to pull together but delivers on flavor, you’ve come to the right place. This Easy Maple Pie with Grade A Vermont Syrup Recipe is one of my absolute favorites to make when I want to impress without the fuss. The rich, buttery filling pairs soooo perfectly with the natural sweetness of true Vermont maple syrup — it’s honestly a little slice of heaven. Stick with me here, and I’ll guide you through every step to make sure your pie turns out just right.

this Recipe

Ingredients You’ll Need

Every ingredient here plays an important role in creating the best Easy Maple Pie with Grade A Vermont Syrup Recipe. I love using a pre-made pie crust because it saves me time, but the real star is the pure Vermont syrup which gives that signature sweet, maple taste.

• Pre-bought pie dough: Using store-bought dough keeps things simple and ensures a flaky, buttery crust without the fuss.
• Maple syrup, Grade A: This is where the magic happens — opt for a pure Vermont syrup for rich flavor that shines through.
• Heavy cream: Adds silkiness and depth, making the filling luscious and smooth.
• Light brown sugar: Gives a subtle caramel note and enhances the maple sweetness.
• Eggs: The binding agent, creating that custard-like texture everyone loves in pie filling.
• Unsalted butter: Melts into the filling, adding richness without overpowering sweetness.
• Vanilla extract: Just a touch to round out the flavors beautifully.
• Salt: Balances sweetness and enhances all the other flavors.

Variations

I’m all about making recipes your own, so feel free to tweak this Easy Maple Pie with Grade A Vermont Syrup Recipe to suit your taste or occasion. I usually stick pretty close to this classic, but sometimes I add a little extra something special.

• Nuts: My family goes crazy when I sprinkle chopped pecans or walnuts on top before baking for an added crunch.
• Dairy-Free: Swap heavy cream with full-fat coconut milk and use vegan pie crust for a delicious dairy-free option.
• Spices: Adding a pinch of cinnamon or nutmeg to the filling brings warm, cozy flavors that feel perfect for fall.
• Mini Pies: Make individual pies in ramekins for a cute twist — they bake faster and look adorable on the table!

How to Make Easy Maple Pie with Grade A Vermont Syrup Recipe

Step 1: Prep Your Pie Crust

Start by preheating your oven to 350°F (175°C). Unroll your pre-bought pie dough and gently press it into a 9-inch pie dish. Don’t forget to trim any excess dough hanging over the edge, but keep enough so you can crimp it — this little step not only looks pretty but helps seal in the filling. Set the crust aside while you mix up the filling.

Step 2: Whisk Your Filling Ingredients

In a large bowl, whisk together the Grade A Vermont maple syrup, heavy cream, light brown sugar, eggs, melted butter, vanilla extract, and salt. I like to use a balloon whisk to get everything super smooth and well combined. This ensures your pie filling will be silky without lumps. Trust me, taking this extra minute makes a huge difference!

Step 3: Bake to Perfection

Pour the filling right into your pie crust and pop it into the oven. Bake for 45-50 minutes, but here’s a trick: check the pie at the 30-minute mark. If the edges of your crust are browning too fast, cover them loosely with foil to keep them from burning while the filling finishes baking. The filling should set around the edges but might still jiggle slightly in the center — this is exactly what you want.

Step 4: Cooling is Key

This part I can’t stress enough: let your pie cool completely on a wire rack for at least 2 hours. I know it’s tempting to dive in right away, but this wait helps the filling set up perfectly and makes slicing a breeze. If after cooling it still seems a little soft, popping it in the fridge for a few hours (or overnight, if you can wait that long!) will do the trick.

How to Serve Easy Maple Pie with Grade A Vermont Syrup Recipe

Garnishes

I love topping each slice with a generous dollop of maple whipped cream or a scoop of smooth vanilla ice cream — it adds that cool, creamy contrast to the warm, sweet pie. You’ll find that the extra maple flavor in the whipped cream ties everything together so nicely.

Side Dishes

This pie pairs beautifully with a simple cup of coffee or a mellow black tea. If you want to serve it during brunch, try alongside crispy bacon or savoury quiche for a sweet and salty balance that’s hard to beat.

Creative Ways to Present

For special occasions, I sometimes top the pie with toasted pecans and drizzle a little extra Vermont maple syrup over the slices before serving. It looks stunning and adds a wonderful crunch. Mini maple pies in ramekins also make a charming personal dessert—plus, everyone feels super special!

Make Ahead and Storage

Storing Leftovers

I store leftover pie covered loosely with plastic wrap or foil in the fridge. It keeps beautifully for 3-4 days, and I often find the flavors deepen even more overnight—seriously, it’s delicious the next day!

Freezing

Although I don’t usually freeze this pie, I’ve had success wrapping individual slices tightly in plastic and foil, then freezing for up to 2 months. Just thaw overnight in the refrigerator before reheating or serving cold.

Reheating

To reheat, gently warm a slice in the oven at 300°F for about 10 minutes to keep the crust crisp and filling warm. You can also microwave a slice for 20-30 seconds if you’re in a hurry, but the crust won’t stay as flaky.

FAQs

Final Thoughts

This Easy Maple Pie with Grade A Vermont Syrup Recipe has become a cozy favorite in my kitchen, especially when I want a dessert that’s comforting yet special. I love how the natural sweetness shines without needing tons of added sugar, and the filling’s creamy texture feels like a warm hug. Give it a try next time you want to impress with minimal effort — I promise you’ll be hooked just like I am!

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