This was the recipe, but we forgot to boil the maple syrup: http://www.epicurious.com...
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
That's a tricky one, since you're thickening and almost candying the maple syrup. I make a vegan pumpkin pie without eggs, using just cornstarch to firm up the custard. That may work for you--dissolve the cornstarch in a small amount of liquid and whisk it in before baking. Good luck!
If you haven't baked it yet and you're worried that it won't set add an extra egg yolk and stick it in the oven.
By boiling the maple syrup you're cutting down the amount of liquid in the recipe (as well as concentrating the flavour), since a lot of the water has already been removed in order to make it into a syrup I wouldn't worry too much. It's quite likely that if you baked it as is your pie would turn out just fine, although it might need a little extra time in the oven.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.