Maple Syrup Pie
Ingredients:
Maple Filling
- Cream 35%: 1000ml
- Maple syrup: 400ml
- Maple sugar: 275g
- Brown sugar: 260g
- Evaporated milk: 200ml
- All purpose flour: 60g
- Eggs: 2 units
Sweet dough
- All purpose flour: 800g
- Maple sugar: 200g
- Baking powder: 4g
- Salt: 2g
- Cold butter: 230g
- Eggs: 4 units
Preparation:
Maple Filling
- Blend the maple syrup, sugars, evaporated milk, flour and eggs with a whisk
- Bring the cream to a boil
- Add the mixture to the cream
- Cook for 4 minutes. Stir constantly
- Let the mixture cool
- Pour into uncooked pie crust
- Decorate with apples or pears coated with melted butter and maple syrup
- Or with small fruits such as blueberries, raspberries or cranberries and refrigerate
- Decorate pies before cooking
- Cook approximately 45 minutes in a 350°F (180°C) oven.
Note: Makes approx. 600g per 8 inches pie (4 pies)
Sweet dough
- Combine flour, maple sugar, salt and baking powder and mix well
- Cut butter into little pieces and add to dry ingredients
- Then using your hands, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients until no large pieces of butter remain visible
- Beat the eggs in a small bowl and pour over the flour and butter mixture
- Stir in with a fork until the dough begins to hold together, but still appears somewhat dry
- Flour the work surface
- Press and knead the dough quickly until it is smooth and uniform
- If the dough is too dry, add 15 to 30 ml of milk
- Form a ball and cover
- Refrigerate for one hour before rolling the dough
Note: Makes 4 pie/crusts of 300g
Number of people: 6