Add some freshness to your dessert with this cranberry and maple caramel pie recipe! Try it with our pure maple syrup for a taste everyone will enjoy.
Preparation: 45 min
Cooking: 40 min
Ingredients (6 servings)
Dough
- 9 oz (250 g) all-purpose flour
- 2 tsp. (10 mL) maple sugar
- 1 Tbsp. (15 mL) finely chopped rosemary
- Pinch of slat
- 4½ oz. (125 g) unsalted butter, very cold
- 2 tsp. (10 mL) cold water
- 1 orange, juice and zest
- 3 eggs
Caramel
- 1 tsp. (5 mL) Irresistible vanilla extract
- 1 oz. (30 g) unsalted butter
- 1¾ oz. (50 g) white chocolate, broken into small pieces
- 6 oz. (175 g) blanched hazelnuts, toasted and coarsely chopped
- 4 oz. (125 g) dried cranberries
- 4 oz. (125 g) fresh cranberries
- 1 1/3 cups (325 mL) maple syrup
Instructions
- Preheat the oven at 375ºF (190ºF).
Dough
- In a large bowl, combine flour, sugar, rosemary and salt.
- Cut in butter with a pastry blender until grainy.
- In another bowl, combine water with orange juice and zest.
- Gradually stir into flour until dough just holds (do not overwork the dough).
- Gather dough into a ball, wrap in plastic wrap and refrigerate for a few hours.
- Roll the dough out ¼-in. (7-mm) thick and transfer it to a 9-in. (23-cm) pie plate.
- Put another pie plate over the dough and bake for 20 minutes.
- Remove the top pie plate and cool the crust.
Caramel
- Line a thick-bottomed saucepan, reduce maple syrup by half.
- In a large bowl, beat eggs, vanilla extract and butter together.
- Whisk this mixture into caramelized maple syrup until thoroughly blended.
- Line the baked shell with the white chocolate, chopped hazelnuts and cranberries.
- Pour caramel in up to the edge of the shell and bake 35 – 40 minutes, or until the top has coloured and puffed slightly.
- Remove from the oven and cool completely before serving.
source: http://www.metro.ca/