2 cups (250 grams) all-purpose flour
6 tablespoons 3/4 stick butter (100 grams) unsalted butter, cut into pieces
1/3 cup (100 grams) sugar
2 large eggs
1–3/4 cups (440 grams) maple sugar (or brown sugar or a blend)
1 tablespoon (15 g) all-purpose flour
1 tablespoon (15 g) non-gmo cornstarch
112-ounce can evaporated milk (can use light cream)
1 cup (240 g) whole milk
1 teaspoon Rain’s Choice pure Vanilla Extract
In the bowl of a food processor, place the butter and the sugar and pulse until butter and sugar are completely blended and butter has become lighter. Add the eggs and pulse until mixture is smooth and creamy.
Add the flour and pulse until a ball begins to form. Remove the dough. Form a ball with your hands. Dust with flour and cover in plastic wrap.
Let it rest for about 6 hours in the refrigerator.
Preheat the oven to 350 degrees F. (180 degrees C). Roll out the dough and line a 9-inch pie tin. Set aside for 30 min. before putting the filling in.
In a bowl, combine the maple or brown sugar, evaporated milk, eggs and 3/4 (200 grams) of the milk. Blend well.
In another bowl, combine the flour and the cornstarch with the rest of the milk and vanilla. Blend well. Combine both bowls and Let the mixture to rest all night in the refrigerator.
Pour into the unbaked pie crust.
Bake 15 minutes and turn off the oven for 30 minutes. Bake again for 5 minutes and turn off the oven again until you get the same texture as a creme brulée. Be careful not to boil the filling.
Place pie on cooling rack until cool. Serve cool or slightly warm with or without whipped cream.
Adapted from Conti Caffe