MAPLE SYRUP SUGAR PIE
My husband's coworker was looking for someone to bake him a perfect sugar pie, which I'm told is served as a traditional dessert in Quebec, Canada. Of course, I took up the challenge when he asked and was able to come up with this recipe. He states that he's never seen his mom take two helpings of dessert and that its taste and texture is perfect. The pie crust is my mom's recipe. This is a very sweet pie and I have found that a good quality maple syrup is essential. You can also add raisins or currants for a little bit of a switch-up!
Provided by CAIROTAIVA
Categories Desserts Pies Vintage Pie Recipes
Time 6h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
- Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
- Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
- Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 67.6 g, Cholesterol 79.5 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 70.6 mg, Sugar 52.6 g
SUGAR PIE - FRENCH CANADIAN COOKING
French Canadian sugar pie - delicious, decadent, but also incredibly easy to make. You might already have the ingredients in your pantry.
Provided by Marie Beausoleil
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Mix sugar and molasses together. Mix in milk, then beat in eggs, melted butter and flour.
- Divide between two uncooked pie crusts that have been dusted with flour.
- Place the pies on cookie sheets in case they bubble over (although they shouldn't unless you put all the filling in one crust.) Bake at 400F for about half an hour.
- Let cool completely before eating.
Nutrition Facts : Calories 378 calories, Sugar 38, Sodium 153, SaturatedFat 8, Carbohydrate 53, Protein 3, Cholesterol 59
MAPLE CREAM PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield One 9-inch pie
Number Of Ingredients 24
Steps:
- For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
- Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
- Preheat the oven to 350 degrees F.
- On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes.
- Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely.
- For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
- In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
- Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool.
- To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie.
- Garnish each slice with a Maple Cookie, if you like.
- Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
- On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
- Bake until the edges of the cookies are golden brown, 15 to 17 minutes.
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).
MAPLE SUGAR PIE
Provided by Pierre Leblanc
Categories Egg Dessert Bake Walnut Maple Syrup Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 portions
Number Of Ingredients 8
Steps:
- Arrange oven rack in middle position and top with heavy baking sheet. Preheat oven to 425°F.
- On lightly floured surface using lightly floured rolling pin, roll out dough to 13-inch round. Fit into 9-inch pie plate. Trim edge, leaving 1/2-inch overhang, then fold over and crimp decoratively. Chill shell 30 minutes.
- Scatter walnuts in shell. In medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour mixture into pie shell over nuts.
- Transfer pie to baking sheet and bake 10 minutes. Reduce oven temperature to 350° F and bake until crust is golden and center is just set, 25 to 30 minutes more.
- Transfer pie to rack and cool at least 10 minutes before cutting. Serve warm or at room temperature.
MAPLE SYRUP PIE
A Lewis county (New York) pie. Very sweet and excellent when served with a chunk of sharp Cheddar cheese.
Provided by Louie Noftsier
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
- Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
- Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 60.4 g, Cholesterol 51.1 mg, Fat 10 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 3 g, Sodium 158.9 mg, Sugar 45.7 g
NO BAKE MAPLE SYRUP PIE
Description from the web: Tarte au sirop d'erable - "This classic sweet of old Quebec has a smooth, rich filling, typically shallow and very sweet." I found this hand written recipe in my late MIL's collection. Who knows where it came from; she was Texas born & raised.
Provided by SusieQusie
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk water with flour until smooth; stir in syrup.
- Stir in egg.
- In a small heavy saucepan, cook over medium -low heat, stirring, until thick, 5-6 minutes.
- Add butter & stir till melted.
- Pour into baked pie crust.
- Let cool.
Nutrition Facts : Calories 264.7, Fat 11, SaturatedFat 3.9, Cholesterol 30.9, Sodium 156.3, Carbohydrate 39.7, Fiber 0.9, Sugar 23.9, Protein 2.6
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.
MAPLE PECAN PIE
Make and share this Maple Pecan Pie recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and place rack at lowest position.
- Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
- Blend well and stir in pecans.
- Pour into pie shell.
- Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.
Nutrition Facts : Calories 439.8, Fat 24.4, SaturatedFat 5.3, Cholesterol 77.4, Sodium 177.5, Carbohydrate 52.7, Fiber 2.5, Sugar 38, Protein 5.4
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MAPLE SYRUP PIE (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (87)Category DessertsServings 8Total Time 1 hr 10 mins
- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the water and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and shape into a disc.
GLUTEN-FREE VEGAN CANADIAN MAPLE PIE
From unconventionalbaker.com
4.8/5 (6)Category Pie
- Preheat oven to 350F. Oil a 6″ pie plate (or see notes above for alternative dish sizes). Set aside.
- Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk with your hands (if making a larger pie, you can roll the disk out with a rolling pin between two sheets of parchment). Place the dough disk inside the pie dish and form into a crust along the base and walls with your hands.. Sprinkle the base evenly with the crushed pecan pieces (in filling ingredients). Set aside.
- Place all remaining filling ingredients in a small blender (I used the magic bullet again) and process until smooth. Pour this mixture over the crust and the pecans. (Note: it will be very liquid at this stage — that is normal. It will set as it bakes).
- Bake in a preheated oven for 45 minutes. Allow the pie to cool thoroughly to set before slicing (ideally overnight or at least a few hours). Enjoy!
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4.3/5 (8)Total Time 2 hrs 24 minsServings 1Calories 280 per serving
- Work the butter into the flour by pressing the pieces between your fingers, flattening the squares into big shards and continuing to toss them through the flour as you work., Add the cream cheese and work both it and the butter into the flour just until the pieces are about the size of walnut halves., Make a well in the center of the flour mixture.
CLASSIC CANADIAN MAPLE SYRUP PIE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 55 minsCategory DessertCalories 375 per serving
- In a medium bowl, whisk together the brown sugar, whipping cream, syrup, eggs and vanilla. Add a pinch of salt and whisk in.
- 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.
- Cool at room temperature for 15 minutes, then refrigerate until firm enough to slice (about 3 hours). Serve cooled or at room temperature, with very lightly sweetened whipped cream.
MAPLE PUMPKIN PIE - RICARDO CUISINE
From ricardocuisine.com
5/5 (54)Total Time 1 hrCategory DessertsCalories 340 per serving
- In a food processor, blend the flour, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and vinegar. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
- In a bowl, whisk the eggs, flour and maple syrup until smooth. Add the cream and pumpkin purée. Mix well. Pour the filling into the crust.
MAPLE SUGAR CREAM PIE - 12 TOMATOES
From 12tomatoes.com
4.4/5 (77)Estimated Reading Time 3 minsServings 8-10
- Preheat oven to 325º F and lay your crust out in a standard pie dish. Bake for 10-12 minutes, or until just lightly browned.
- In a medium saucepan over medium heat, melt 4 tablespoons butter and heavy cream together until butter is melted, then whisk in cornstarch and sugar, stirring continuously until thickened. 6-7 minutes.
- Stir in maple syrup, maple extract, vanilla extract and salt, if using, and whisk until incorporated.
MAPLE SWEET POTATO PIE | MAPLE FROM CANADA
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Servings 6Estimated Reading Time 2 minsCategory Fancy PastriesTotal Time 1 hr 25 mins
- Preheat oven to 190° C (375° F), rack in lower position. Line a 23 cm (9 in) pie plate with the shortcrust pastry and set aside.
- In a bowl, whip the cream until soft peaks form. Serve each piece of pie topped with the whipped cream and the maple nuggets or maple sugar.
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Estimated Reading Time 5 mins
- In a large saucepan, heat up the maple syrup, coconut cream, coconut milk, butter, and arrowroot flour over medium heat. Whisk constantly.
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- Once the mixture is thickened, remove it from the heat. Whisk in the vanilla extract and pour it into the pre-baked pie crust.
- Place a piece of parchment paper over the pie filling to prevent a skin from forming. Allow the pie to set for 4 hours in the fridge.
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From insanelygoodrecipes.com
5/5 (1)Published 2021-08-16Category Recipe Roundup
- Maple Syrup Bars. Soft and chewy, these gorgeous snacks are incredibly addictive. They’re sweetened with maple syrup and brown sugar, giving them an intensely rich taste.
- Maple Brown Sugar Cookies. Biting into a good cookie is a transcendent experience. First, you’ll crunch through the crispy outer shell, then you reach the soft, fudgy center, all the while enjoying the intense sugar-laden flavor.
- Maple Glazed Apple Blondies. Blondies are basically brownies without the chocolate. These fun treats are moist, soft, and taste a bit like apple pie. A cinnamon-laced maple syrup glaze adds fall-flavored perfection.
- Maple Syrup Pudding Cake. This Canadian classic is a true winter warmer. It’ll fill your kitchen with delicious maple aromas and fill your belly with mouthwatering cake.
- Homemade Maple Pudding. Pudding is a great pick-me-up dessert when you need a bit of sugary comfort. This no-bake version is gooey and syrupy. It’s so easy to make, too!
- Maple Cookies With Maple Icing. These soft cookies are really cute, and really delicious. They’re squishy mounds of butter dough, coated in a thick maple glaze.
- Salted Maple Blondies. Seasoned with flakes of sea salt and maple syrup, these blondies are a gorgeous blend of sweet and salty. They’re also dense and chewy, with a fudgy consistency that makes them dangerously addictive.
- Maple Dumplings. Also known as grandperes, maple dumplings are a beloved culinary tradition in Quebec. They became popular during the depression when more sophisticated dessert options were in short supply.
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- Maple Cream Pie. This dreamy pie is ridiculously easy to throw together and richly decadent. It’s perfect for serving a hungry crowd. Simply use a pre-made pie crust (or make your own if you have the time and the skills), fill it with a custardy center, and chill.
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4.3/5 (19)Total Time 5 hrs 24 minsServings 1Calories 502 per serving
- To make the crust: Mix the butter and cream cheese until well blended., Add the flour, sugar, and salt; mix until just blended.
- Pat into a disk, wrap, and refrigerate for at least 30 minutes., Preheat the oven to 375°F., Roll the dough on a floured surface until it's 12" in diameter.
- Place it into a 9" pie pan. Shape and crimp the crust., Line the crust with aluminum foil and pie weights or uncooked beans.
- Bake it until the bottom inside surface is light brown, approximately 20 minutes. remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling., To make the filling: Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan.
QUEBEC MAPLE SUGAR PIE - THE KITCHEN MAGPIE
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5/5 (6)Total Time 1 hr 20 minsCategory DessertCalories 446 per serving
- Arrange the oven rack in the lower third of the oven and preheat oven to 425°F. The original recipe had this pie in the middle rack with a baking sheet diverting the heat. I ignored it, how on earth would the only crust cook in a mere 25-35 minutes if you didn’t have the bottom closer to an element?
- Roll out your dough in a large enough circle to fit into 9-inch pie plate. Trim the edge, leaving a good 1/2-inch of an overhang, then fold over and crimp decoratively. Chill the shell for a good 30 minutes.
- Sprinkle the walnuts into the bottom of the pie shell. In a medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts.
- Transfer the pie to the over and bake for 10 minutes, then reduce oven temperature to 350° F and bake until crust is golden and center is just set, about another 25 to 30 minutes.
MAPLE SYRUP PIE - BAKE SCHOOL
From bakeschool.com
Reviews 13Category DessertCuisine CanadianTotal Time 1 hr 10 mins
- In the bowl of a food processor, pulse together the flour and the Stirling Creamery butter until the mixture resembles a fine crumble. Add the water, bit by bit, until a dough forms. Pat the dough into a disk and wrap in plastic wrap. Refrigerate for at least 45 minutes.
- Preheat the oven to 375ºF. Roll the dough to 1/8" thick (~14" diameter circle) and transfer to a pie tin (preferably dark metal). Trim and crimp the edges. Chill while you prepare the filling
- Pour the filling into the chilled tart shell and bake on the bottom oven rack for approximately 50 minutes (note the filling will still seem very fluid and jiggly, but you will notice some spots where it's beginning to bubble and brown).
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