Comments on: nutmeg-maple cream pie

By: Liza (Jersey Cook)

Liza (Jersey Cook) — Sat, 27 Feb 2010 19:45:27 +0000

I definitely did something wrong. I tried to make this pie using a store-bought crust since I’m awful with pastry dough. I par-baked the shell and then filled it and the pie just wouldn’t set. I kept it in the oven for an hour and a HALF (!) and it still came out soggy and kind of jiggly.

I’m sure I messed something up because it looks like others had success with this recipe. The ingredients list is so simple; I have no idea what I could have possibly done wrong. I want to try it again but the thought of throwing away all that delicious maple syrup again makes me hesitant.

By: stown

stown — Sat, 20 Feb 2010 20:09:16 +0000

Made this for a Winter Olympics party. AWESOME!! The perfect amount of maple-y sweetness. Your site has always had the perfect dish for whatever taste I am craving. Thanks!! p.s. Made your Challah as well. My FIRST success at bread baking! I am addicted.

By: Lauren

Lauren — Tue, 29 Dec 2009 23:38:25 +0000

Hello, Deb. Thanks for such an inspiring blog- have been enjoying catching up with it as I found it only recently.

Here’s my question: do you have ANY idea why this tart might taste like bacon? I made it for Christmas; when I checked to see if it was set 3/4 of the way through the baking time, I opened the oven and was hit with a distinct “bacon” smell. Hm… strange, I thought. I could also smell this when it came out of the oven. First bite: bacon. Strange… but kept it to myself until my husband said, “This is going to sound strange, but does anyone get a bacon flavor in the tart?”

We were eating the tart at room temp on the day it was cooked.

Here are some things we ruled out: had not recently cooked bacon in oven; had not used any utensils, pans, bowl, etc. that had recently had contact with bacon; butter was purchased just days before and did not smell like bacon…

I used recently purchased Grade B maple syrup (tried on a spoon- delicious, but no essence of bacon!) and used freshly ground Penzeys brand nutmeg.

It’s a mystery… the next day I had a slice straight out of the fridge and the bacon flavor was practically nonexistent, but 30 minutes out it is noticeable.

My family speculated that perhaps there are aromatics produced that mimic bacon when maple and nutmeg (and the fat in the cream and eggs) are combined.

What do you think? Any chance you had this problem?

I’d like to make this again as I love maple and nutmeg, but am a bit reticent as maple syrup is quite expensive.

Many thanks, Lauren

By: Rachel

Rachel — Sat, 26 Dec 2009 00:24:11 +0000

Oh, I have been intrigued by this for months! I am gluten/dairy/egg/soy/blahblahblah free and so I tried to adapt this recipe. Well…. it was tasty, but oh so ugly, and a strange texture. There is one slice missing from the pie downstairs, and its the one I took. Better luck next time, maybe!

By: deb

deb — Wed, 23 Dec 2009 21:06:25 +0000

There is no water bath step. The baking sheet is just to catch spills, just a precaution.

By: kaitlyn

kaitlyn — Wed, 23 Dec 2009 20:48:29 +0000

I don’t quite understand the rimmed baking sheet step — do I take the crust out of its tin, and put the filled pie on the sheet? Also, how do you water bath bake the leftovers? This is perfect for sharing the pie with my beau, since he won’t be around for the real deal.

By: Dancer who eats

Dancer who eats — Mon, 21 Dec 2009 16:30:25 +0000

So two years later (2007 to 2009) I get my act together and make this. I LOVED, LOVED, LOVED it. Mine came out a little bit darker and I was afraid it was burnt but it was perfect. My husband was annoyed cause I made this one week then a sweet potato pie the next week. He had to keep telling people at the two parties that the pies weren’t pumpkin pie.

Sigh. I am not really into pumpkin pie, I would rather make the pumpkin bread pudding you posted about. :D Thanks again!

By: Rachel

Rachel — Fri, 04 Dec 2009 18:25:21 +0000

I was so excited about this pie! But silly me, I mixed the warm cream into the eggs and they scrambled. I don’t think that’s supposed to happen (?) I chronicled the disaster in my blog.

By: Honeychan

Honeychan — Thu, 03 Dec 2009 05:23:27 +0000

THIS SOUNDS PERFECT!

I am one of those addicted to maple syrup, and wish I could taste it in everything!

I’m a midnight baker, and plan on making it late late tonite. I can hardly wait.

By: Veggiesaurus

Veggiesaurus — Tue, 01 Dec 2009 15:42:47 +0000

“Do you love maple syrup?” Oh yes! As soon as I read the title I was intrigued. And reading through the maple syrup questions, I knew this was the recipe for me. It took me a while to find the time/occasion to make this, but finally Thanksgiving presented me with an appropriate event to experiment on my relatives. It was a huge success! Everyone loved it. I followed the directions exactly (with the exception of the crust, which I purchased). The directions were really simple to follow and the pie turned out perfectly. The overall consistency was a little like a custard. The flavor was delicious. I topped with some blueberries and enjoyed bites with and without them. My only complaint was that I think a lot of my freshly ground nutmeg ended up in the bottom portion of the filling which did not completely fit into the pie shell, so I think I lost some of the nutmeg taste. Maybe next time I can sprinkle some of the grated nutmeg over the filling once it is in the pie shell. Overall the nutmeg-maple cream pie was a delicious success and I definitely intend to make it again.