Dessert: United States – Alaska Cuisine – Alaskan Birch Syrup Pie

Serving Size: 8

Approximate Time

Prep 45 min

Cook 55 min

Additional 3 hrs

Total 4 hrs 40 min

Ingredients

- For the crust:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 1/2 tsp (2 g) granulated sugar
- 8 tbsp (113 g) unsalted butter, cold, cut into 1/2-inch (1 cm) cubes
- 3–4 tbsp (45–60 ml) ice water

- For the filling:
- 3/4 cup (180 ml) Alaskan birch syrup
- 1/2 cup (100 g) packed light brown sugar
- 3 large eggs, approx. 150 g total
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) finely grated lemon zest
- 1/4 tsp (1.5 g) fine salt

- Optional topping:
- 1 cup (240 ml) heavy cream
- 2 tbsp (15 g) powdered sugar
- 1 tsp (5 ml) birch syrup (optional, for flavor)

Instructions

Short Description:
A rich, custardy pie sweetened with distinctively savory-sweet Alaskan birch syrup, balanced with brown sugar, butter, and a touch of lemon. Serve chilled or at room temperature with whipped cream for a classic Alaska dessert finish.

Regional Notes:
This version highlights Alaskan birch syrup, which is less sweet and has a complex caramel-smoky flavor compared with maple syrup; the recipe uses a bit more sweetener and cream to achieve a custard that showcases birch notes without being overly sweet. The lemon zest and vanilla are modest additions common in Alaskan home baking to brighten the darker, resinous birch character.

1. Make the crust: In a medium bowl, whisk together 1 1/4 cups (150 g) flour, 1/2 tsp (3 g) salt, and 1/2 tsp (2 g) sugar. Add 8 tbsp (113 g) cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter.
2. Add 3 tbsp (45 ml) ice water and toss with a fork until dough begins to hold; add up to 1 tbsp (15 ml) more if needed. Gather into a disk, wrap, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) pie plate. Ease into plate, trim and flute edges, and refrigerate 15 minutes.
4. Line crust with parchment and fill with pie weights or dried beans. Blind-bake crust at 375°F (190°C) for 12–15 minutes, remove weights and parchment, then bake 5 more minutes until just set and lightly golden. Reduce oven to 350°F (175°C).
5. Meanwhile prepare filling: In a large bowl whisk together 3/4 cup (180 ml) birch syrup and 1/2 cup (100 g) packed light brown sugar until smooth. Whisk in 3 eggs (approx. 150 g) until fully combined.
6. Whisk in 6 tbsp (85 g) melted butter, 1/4 cup (60 ml) heavy cream, 2 tbsp (16 g) flour, 1 tsp (5 ml) vanilla, 1 tsp (2 g) lemon zest, and 1/4 tsp (1.5 g) salt until glossy and smooth.
7. Pour filling into the partially baked 9-inch (23 cm) crust and smooth top. Bake at 350°F (175°C) for 35–45 minutes, or until the center is mostly set with a slight jiggle (internal temperature about 175°F / 80°C).
8. Remove from oven and cool on a wire rack to room temperature, then chill 2–4 hours (or overnight) to fully set and develop flavor.
9. Optional whipped cream: whisk or whip 1 cup (240 ml) heavy cream with 2 tbsp (15 g) powdered sugar and 1 tsp (5 ml) birch syrup to soft peaks; dollop on slices when serving.
10. Slice and serve chilled or at room temperature. Store leftovers covered in refrigerator up to 4 days.