👨‍🍳 Instructions

1. 1

   For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

   💡 Tip: Keep butter cold for a flaky crust.
2. 2

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ⏱️ 30 minutes
3. 3

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges.

   💡 Tip: Blind baking the crust is optional but can prevent a soggy bottom.
4. 4

   In a separate bowl, whisk together brown sugar, heavy cream, eggs, vanilla extract, and optional maple syrup and cinnamon until well combined.

   💡 Tip: Ensure eggs are fully incorporated.
5. 5

   Pour the filling into the prepared pie crust.

   ⏱️ 5 minutes
6. 6

   Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. The center should be slightly jiggly.

   ⏱️ 45 minutes

   💡 Tip: If the crust edges start to brown too quickly, cover them with foil.
7. 7

   Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.

   ⏱️ 2 hours