Pastry
190 g all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
115 g unsalted butter, cold, cubed
45 ml ice-cold water
Filling
2 tbsp cornstarch
2 tbsp all-purpose flour
375 ml maple syrup
125 ml heavy cream (35% fat content)
1 egg
In a food processor, mix all dry ingredients and pulse. Add butter and pulse in short bursts until the mix is pea-sized. Add water and pulse in busts until the dough just begins to form. Add water as needed. Tip out onto a surface and form into a disk. Wrap in cling film and chill for 30 minutes.
On a flour-dusted surface, roll to a circle of 3mm thickness and line a round 9″/23cm pie dish. Chill while making filling.
Preheat oven to 200C/400F. In a large bowl, mix cornstart and flour. Add maple syrup and whisk until smooth and cornstarch is fully incorporated. Add cream and egg. Whisk again until homogeneous. Empty into pie shell. Bake for 45 minutes or until the filling is set. Leave to cool down at room temperature for 2h.