Here’s a creamy custard pie with a tangy flavor and hint of maple. Delicious!
I recommend using Dad’s Pie Pastry (page 65) or Three-Grain Butter Pastry (page 65), but any other pastry in this collection will do. Roll the dough into a 13-inch circle and line a 9-1/2-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim (see “Forming the Edge,” page 62). Chill and partially prebake the shell (see “Partially Prebaking . . .,” page 62). Then cool the shell.
3/4 cup packed light-brown sugar
2 tablespoons all-purpose flour pinch of salt
3 large eggs plus 1 egg yolk, at room temperature
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 cups plain yogurt
Preheat the oven to 350 degrees F. In a large bowl, combine the brown sugar, flour, and salt. Rub with your fingers to mix. Add the eggs and yolk. Whisk well, to blend, then whisk in the maple syrup, vanilla, and melted butter. Add the yogurt and whisk again (or beat with an electric mixer) until evenly blended. Pour the filling into the pie shell. Bake the pie on the center oven rack for about 40 minutes. When done, the pie will be “set,” meaning that it will not move in waves when the pie plate is nudged. Also, the filling will have puffed more around the edges than in the middle. Transfer the pie to a rack and cool thoroughly. Chill 3 to 4 hours before slicing.