Several of you expressed interest in this recipe from “The Southern Pie Book” by Jan Moon and Southern Living, which I gave away on the blog today. Therefore, here it is.
It calls for a cup of maple sugar, which is different from maple syrup and brown sugar. Maple sugar is what you get when you boil down the sap from the tree until it nearly evaporates. I have never had cause to go looking for maple sugar, so I can’t say for sure where it can be found. If anybody knows, please comment.
Maple Chess Pie with Brown Sugar Bacon
1 (9-inch) pie crust
Brown sugar bacon (see step 1)
1 cup maple sugar
1/2 cup firmly packed light brown sugar
1/2 cup butter, melted
1 Tbsp. all-purpose flour
1 Tbsp. plain yellow cornmeal
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. table salt
4 large eggs
1. To make brown sugar bacon, preheat oven to 400 degrees. Dredge 6 thick bacon slices in 1/4 cup firmly packed dark brown sugar, pressing to adhere. Place bacon in a single layer on a lightly greased wire rack positioned over an aluminum foil-lined jelly-roll pan. Bake at 400 degrees for 25 to 29 minutes, or until browned and almost crisp. Cool completely on wire rack (about 30 minutes). Bacon will continue to crisp as it cools. Coarsely crumble bacon.
2. Increase oven temperature to 425 degrees. Line a 9-inch pie pan with the crust, crimp the edges, line with foil and fill with pie weights or dried beans. Bake for 15 minutes; remove weights and foil and bake another 5 to 10 minutes, or until golden brown. Remove from oven.
3. Reduce oven temperature to 350 degrees.
4. Whisk together maple sugar and next 7 ingredients in a large bowl until well-blended. Add eggs, whisking until well-blended. Pour filling into prepared crust.
5. Bake at 350 degrees for 45 minutes, or until set, shielding edges with aluminum foil to prevent excessive browning. Remove from oven to a wire rack and cool completely, about one hour.
6. Serve with whipped cream and crumbled bacon.
Adapted from “The Southern Pie Book” by Jan Moon and Southern Living.