Maple Syrup Pie

About This Recipe

“Happiness being a dessert so sweet, may life give you more than you can ever eat.” - An Irish Blessing

In honor of Maple Syrup Weekend, I wanted to share a recipe for Maple Syrup Pie. Might also be fun to have for St Patrick’s Day celebration with a beverage of your choice.

There is a charming restaurant in Quebec City, located in an old 1675 home, that serves delicious French-Canadian fare. Any visit to Quebec City is not complete without a meal at this restaurant. I always enjoy the dining experience. The speciality of Restaurant Aux Anciens Canadiens is their maple syrup pie served with crème fraîche. Basically it is a sugar pie and oh so yummy. This recipe is not the actual recipe of the restaurant, as that is a closely guarded secret of the chef; however, it is a close version. I do find that the sugar in this recipe might be a little on the sweet side so feel free to reduce the amount accordingly and I also happen to prefer dark brown sugar. A touch of maple extract to enhance the flavor is also a good addition. Bon Appetit.

Ingredients & Instructions

Pastry dough (Use a quality store bought pastry or make your own)
1 1/2 cups packed light brown sugar (I used only 1 cup and prefer dark brown sugar)
2 large eggs at room temperature (I used 3 eggs which helped filling to better set)
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
2 teaspoons unsalted butter, melted
Accompaniment:crème fraîche or unsweetened whipped cream
1 tablespoon maple extract (an optional addition)

Preheat the oven to 350°F.
Roll out dough (Home made recipe of your choice or store bought) 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. (or use premade dough already in pie plate)
Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into the pie shell.
Bake pie in the lower third of the oven until the 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).

Yield: Serves 8 to 10 (8-inch pie)

Active Time: 25 min

Total Time: 2 1/2 hr

Cooks' note:

• If you don't have an 8-inch pie plate, substitute a 9-inch tart pan and prebake crust before baking with filling.