1 pie crust
2 cups heavy cream
3/4 cup sugar
4 tablespoons cornstarch
4 tablespoons unsalted butter
1/4 cup pure maple syrup
1 teaspoon maple extract
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1 1/2 teaspoons cinnamon
3-4 scrapes of fresh nutmeg
Step 1: Preheat oven to 325º F and lay your crust out in a standard pie dish. Bake for 10-12 minutes, or until just lightly browned.
Step 2: Remove from oven and set aside.
Step 3: In a medium saucepan over medium heat, melt 4 tablespoons butter and heavy cream together until butter is melted, then whisk in cornstarch and sugar, stirring continuously until thickened. 6-7 minutes.
Step 4: Stir in maple syrup, maple extract, vanilla extract and salt, if using, and whisk until incorporated.
Step 5: Pour filling into pie crust, then drizzle remaining (melted) butter over the top.
Step 6: Whisk together remaining topping ingredients, sugar and cinnamon, and sprinkle over filling.
Step 7: Place baking dish in oven and bake for 25-30 minutes, or until crust is golden brown and filling is bubbly. Center should be set, but still a little wobbly.
Step 8: Remove from oven and let cool, then refrigerate until set. 2-3 hours