Vermont's Favorite Maple Pie

Step 1 -Preheat oven to 350 degrees F.

Step 2 -Lightly dust a work surface with the flour.

Step 3 -Roll the pie crust out on the prepared work surface so that it will fit in a 9-inch pie plate.

Step 4 -Transfer the pie crust to a 9-inch pie plate, then trim and flute the edges.

Step 5 -Line the pie crust with a double thickness of foil.

Step 6 -Fill the pie plate with pie weights or dried beans on top of the foil.

Step 7 -Bake the pie crust on the lower rack of the oven until the edges of the crust are golden-brown, about 15-20 minutes.

Step 8 -Remove the pie weights and the foil and bake the crust again until the bottom is golden-brown, about 3-6 minutes.

Step 9 -Transfer the pie crust to a wire rack to cool.

Step 10 -In a small saucepan, add the cornstarch and the water and whisk to combine until smooth.

Step 11 -Add the maple syrup and the heavy cream to the slurry mixture and stir to combine.

Step 12 -Place the maple mixture over medium-high heat and cook, while stirring, until it is thickened and bubbly, about 2-3 minutes.

Step 13 -Reduce the heat to medium and cook, while stirring constantly, for 2 minutes.

Step 14 -Transfer the maple mixture from the heat.

Step 15 -In a bowl, add the egg yolks.

Step 16 -Slowly add a small amount of the maple mixture to the egg yolks, while whisking them constantly, until they are tempered so that they do not scramble.

Step 17 -Add the egg yolk mixture to the maple mixture in the saucepan and cook, while stirring constantly, until it comes to a gentle boil.

Step 18 -Cook the maple mixture, while stirring, until thickened, about 2 minutes.

Step 19 -Transfer the maple mixture from the heat.

Step 20 -Add the butter to the maple mixture and gently stir to combine.

Step 21 -Pour the maple mixture into the pie crust.

Step 22 -In a large bowl, add the egg whites, the vanilla, and the cream of tartar and use an electric handheld mixer on medium speed to beat until soft peaks form.

Step 23 -Gradually add the the sugar to the egg white mixture, 1 tablespoon at a time and while beating the egg white mixture on high speed, until all of the sugar is dissolved and stiff, glossy peaks form.

Step 24 -Spread the egg whie mixture evenly over the maple mixture, making sure to spread it all the way to the edges.

Step 25 -Bake until the meringue is golden-brown on top, about 12-15 minutes.

Step 26 -Transfer the pie to a wire rack to cool for 1 hour.

Step 27 -Refrigerate the pie for at least 3 hours.

Step 28 -Serve.