Maple Syrup Pie

Name: Maple Syrup Pie
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cup all-purpose flour; 1/2 cup unsalted butter (chilled and cubed); 1/4 teaspoon salt; 2 to 4 tablespoons ice water; 1 cup pure maple syrup; 1/2 cup heavy cream; 1/4 cup unsalted butter (melted); 3 tablespoons cornstarch; 2 large eggs (beaten); 1 teaspoon vanilla extract

125 min 8 slices Medium

All Recipes

Maple Syrup Pie

Indulge in a classic Canadian dessert with this rich and sweet Maple Syrup Pie, perfect for showcasing the deep flavours of pure maple syrup.

Prep

20 min

Cook

45 min

Total

125 min

Servings

Difficulty

Medium

Maple Syrup Pie, or Tarte au Sirop d'Érable, is a beloved dessert that showcases the quintessential Canadian ingredient: maple syrup. This pie is a sweet, rich treat that captures the essence of a Canadian sugar shack experience. Originating from Quebec, this dessert is a staple during the sugaring-off season when maple syrup is abundant. The simplicity of its ingredients allows the maple syrup's natural flavour to shine, making it a favourite for both locals and visitors.

Ingredients

Servings

Pie Crust

Filling

Instructions

Prepare the pie crust

In a bowl, mix flour and salt. Cut in chilled butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms a ball. Wrap in plastic and chill for 30 minutes.

Pro tip: Chilling the dough helps prevent shrinkage when baking.

Roll and fit the crust

Preheat oven to 400°F (200°C). Roll out the dough on a floured surface and fit into a 9-inch pie plate. Trim and flute the edges.

Pro tip: Use a fork to prick the bottom of the crust to prevent bubbling.

Blind bake the crust

Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake for another 5 minutes until lightly golden. Cool.

Pro tip: Blind baking helps the crust maintain its shape and prevents sogginess.

Prepare the filling

In a saucepan, combine maple syrup, cream, and melted butter. Heat gently over medium, stirring occasionally, until just warm.

Pro tip: Do not let the mixture boil to maintain the smoothness of the filling.

Thicken the filling

In a bowl, mix cornstarch with a little of the warm syrup mixture until smooth. Pour back into the saucepan, stirring constantly until thickened. Remove from heat.

Pro tip: Ensure there are no lumps in the cornstarch mix before combining.

Combine and bake

Whisk eggs and vanilla into the filling. Pour into the prepared crust. Reduce oven temperature to 350°F (175°C) and bake for 25 minutes or until set.

Pro tip: The filling should jiggle slightly in the center but set around the edges.

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Tips & Tricks

<ul><li>Use the highest quality maple syrup for the best flavour.</li><li>Chill the pie crust before baking to prevent shrinkage.</li><li>Allow the pie to cool completely for easier slicing.</li><li>Serve with whipped cream or vanilla ice cream for added decadence.</li></ul>

Serving Suggestions

Maple Syrup Pie is best served chilled or at room temperature, allowing the filling to set beautifully. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the sweetness. To make ahead, prepare the pie the day before and store it in the refrigerator. It keeps well for up to 3 days when covered. For longer preservation, consider freezing it; just thaw it in the refrigerator overnight before serving.