Have you ever given up on making a pie over the weekend just because shorterust pastry was giving you a hard time? This version doesn’t need a rolling pin, or any chilling time before shaping. The crust melts together in a saucepan, is pressed down with your hands, and the maple syrup filling does the rest.
Ingredients :
- Maple syrup — Get the real stuff. Not the ‘maple-flavored’ syrup in a two-euro plastic bottle—pure syrup, preferably amber or dark. The darker it is, the more intense and woody the flavor. Quality directly impacts the result, and here there is nowhere to hide behind other flavors.
- Mini marshmallows — They act as the binder in the crust, just like in classic Rice Krispies Treats. Normal marshmallows cut into pieces also work; they just melt a bit slower. Avoid strawberry-scented versions or others—you don’t want anything competing with the maple.
- Heavy liquid cream — Full-fat, seriously—not the 15% fat light version. The fat is what gives the filling its silky texture and that melt-in-the-mouth quality. With light cream, the baking becomes less predictable and the result more watery.
- Cornstarch — Just one tablespoon, but don’t skip it. It stabilizes the filling during heating, like in a pastry cream. Without it, the eggs can curdle during baking and you get an unpleasant grainy texture. With it, the cream remains smooth and well-bound.
