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.
A slice sitting on a white plate. The filling is a deep amber—somewhere between light caramel and chestnut honey—smooth, bubble-free, with that slight sheen that baked cream gives. Underneath, the puffed rice cereal crust holds firm, slightly more golden at the edges. The first bite offers the muffled crunch of the crust, followed immediately by the maple syrup—not candy-sweet, but warm, woody, with something slightly smoky.
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