QUEBECOIS MAPLE CREAM PIE
I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.
Provided by CTREYNARD
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
- Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g
MAPLE SYRUP PIE
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.
Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE SYRUP PIE
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple syrup pie served with crème fraîche is its specialty. The pie capped off a perfect dinner of delicious French-Canadian dishes. We ate at another restaurant the next night and tried the maple syrup pie there. We were so disappointed by our first bites that we then went back to Aux Anciens Canadiens and waited an hour just to have another piece of their pie." Don't be tempted to forgo the cream with this pie; it perfectly complements the dessert's rich silkiness and balances the sweetness.
Categories Dairy Egg Dessert Bake Thanksgiving Fall Winter Gourmet
Yield Serves 8 to 10 (8-inch pie)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
- Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
- Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).
CANADIAN MAPLE SYRUP PIE
Make and share this Canadian Maple Syrup Pie recipe from Food.com.
Provided by kzbhansen
Categories Dessert
Time 50m
Yield 3 Pies
Number Of Ingredients 6
Steps:
- Beat together the syrup, sugar, cream, butter, and eggs.
- Pour into pie shells.
- Bake 40 minutes at 350 degrees until knife comes out clean.
- Serve with additional warmed cream or ice cream.
Nutrition Facts : Calories 2622.2, Fat 118.3, SaturatedFat 49.3, Cholesterol 465.4, Sodium 1226.3, Carbohydrate 378.9, Fiber 6.6, Sugar 283.2, Protein 22
FRENCH CANADIAN MAPLE SUGAR PIE
I found this recipe in the Maple Syrup Cookbook by Ken Haedrich. He says it's like a pecan pie with a nice tart edge, and that it's excellent with vanilla ice cream. Where the recipe calls for brewed tea, he suggests using lemon herbal tea. I can't wait to try it!
Provided by Whisper
Categories Pie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Line a 9-inch pie plate with the pastry crust, and refrigerate or freeze.
- Preheat oven to 450°F.
- Whisk together the eggs and sugar in a large bowl.
- Add the maple syrup, butter, tea, vinegar, and salt, whisking until smooth.
- Stir in the walnuts.
- Place the pie shell on a heavy baking sheet and pour in the filling.
- Place on the center rack of the oven and bake for 10 minutes.
- Then reduce oven to 350F and continue to bake until the center is set, about 25 minutes longer.
- Cool on a wire rack.
- Serve warm or at room temperature.
- This is good cold, too.
Nutrition Facts : Calories 427, Fat 22.9, SaturatedFat 8.4, Cholesterol 102.2, Sodium 221.4, Carbohydrate 53.2, Fiber 0.9, Sugar 42.2, Protein 4.8
CANADIAN MAPLE SYRUP PIE
Time 3h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 1/2 cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.
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- Place unbaked 9-inch pie shell on to a baking sheet. Pour batter in to pie shell and bake for 45-55 minutes or until filling is set, except for the very centre. (Note: Mine is usually done in 45 minutes. When done, the outer 2-inches or so will be puffy and cracked. The middle will be set on top, but jiggly. Pie will firm up as it cools.) If using a bit of salt on top, Sprinkle it on after pie has cooled for 15 minutes.
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