Recipe for cooking french canadian maple syrup pie

Desserts to Go with Coffee and Tea :: Perfect Pies

French Canadian Maple Syrup Pie

Pie Crust
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
8 Tbsp. unsalted butter, very cold
2 Tbsp. shortening, very cold
About 4 Tbsp. ice water

Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and shortening until it looks like flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in the work bowl, top with pieces of cold butter and shortening, and pulse until mealy. With machine running, pour in ice water all at once. When dough forms a ball that knocks around the sides of the bowl, stop machine at once.)

Flatten dough into a disk, wrap with plastic wrap, and chill 30 mins..

Roll dough into a circle 3 to 4 in.es wider than a 9-in. pie plate, set in the plate, and trim with scissors so dough extends 3/4 in. beyond the rim. Fold overhang under so it is even with plate\s rim and crimp into large flutes. Chill 30 min. while preparing filling.

Maple Filling
1 1/2 c. brown maple sugar*
2 Tbsp. light brown sugar
1/2 c. heavy cream
1/2 c. pure maple syrup
3 Tbsp. unsalted butter
1 egg

* Or use light brown sugar.

Preheat oven to 350 degrees F. Place first five ingredients in a heavy saucepan and cook over low heat for 10 min.. Beat egg and add it to the mixture. Pour filling into chilled pie shell. Bake for 30 to 40 min.. Slice and serve warm on plates with a thick layer of crème fraîche or plain cream, poured over and down the sides of each wedge.

Crème Fraîche
1 c. cream
1 Tbsp. buttermilk

Put cream into a jar with a lid. Add buttermilk. Screw on the lid and leave the jar at a warm room temperature for 24 hours, then chill the thickened cream. The cream should thicken.