Martha's Maple Custard Pie Is the Sweetest Ending to a Fall Dinner

1. Roll dough and fit into pie plate:

   Roll out 1 disk of dough to just under 1/4-inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside.

2. Cut out leaf shapes:

   Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.

3. Preheat oven; brush leaves with egg wash and fill crust with pie weights:

   Preheat oven to 375°F. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans.

4. Bake, remove weights, and bake:

   Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.

5. Make the filling by warming syrup and adding cream:

   Reduce oven temperature to 300F. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.

6. Whisk together remaining ingredients:

   In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg.

7. Slowly add cream mixture to egg mixture, then strain:

   Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.

8. Add filling to crust and bake:

   Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.

Other Maple Dessert Recipes to Try:

• Maple Flan
• Maple Pecan Pie
• Maple Pumpkin Pie With Leaf Lattice
• Maple Cake
• Maple Cream Sandwich Cookies