from web site
This super easy maple syrup pie is made with a simple food processor all-butter pie dough and has a maple syrup filling that just requires a little whisking before baking! This pie needs to chill so you can make it the day before serving it.
I am a huge fan of maple syrup, which is a pantry staple for those of us who live in Quebec, the province that produces the best maple syrup. Maybe I’m biased since I live in Montreal, but I have heard from a few people living in Ontario that Quebec maple syrup is superior. One of our favourite ways to enjoy maple syrup is in a maple syrup pie, which is usually served in the spring during sugaring off season and the months when maple syrup is produced (March and April).
A maple syrup pie is also referred to as a maple pie. Maple pie is traditionally a single crust pie with a filling made of eggs, maple syrup, milk or cream. Some may add brown sugar to the filling, in which case, less maple syrup is used. Though brown sugar does add a nice molasses flavour to the filling, some may add more brown sugar than maple syrup to reduce the costs of making maple pies since brown sugar is much cheaper than maple syrup. For this maple pie, I used a combination of maple syrup and maple sugar. Some recipes also add a little flour to the maple pie filling which acts as a thickener and also ensures that the consistency of the filling is more even throughout the pie after baking. Without the flour, you may notice a little maple syrup between the filling and the baked crust. Whether or not you add flour to the filling is a matter of personal preference.
Maple pie is as easy to make as most single crusts pies, like these pumpkin tarts or this apple butter pie:
This crust is made with my go-to all-butter pie dough made in the food processor, made with Stirling Churn 84 butter. Sure, you could use a pie cutter to incorporate butter and flour, instead of a machine, and you could just use your fingertips and no tools. Personally, I love how easy it is to make pie doughs in the food processor. The pie dough rolls out beautifully and the resulting baked pie crust is flaky enough.
The maple filling is adapted from a recipe printed on the lids of some cans of Quebec maple syrup. The original recipe called for brown sugar, but I used maple sugar because I didn’t want any other sugar flavours interfering with my beloved maple. If you are looking for a more traditional fall fruit pie that also has lots of maple syrup flavour, try my maple apple pie. Or if you hate making pie dough, you might prefer this maple apple clafoutis recipe.This maple pie recipe makes a great maple-flavoured sugar pie. I baked this pie on the bottom rack of my oven, without blind baking the shell first, and it was baked just enough on the bottom. I appreciate being able to skip the blind baking step. Ain’t nobody got time for that! The filling is like a maple custard that is perfectly set, smooth, and very maple-y. Craving satisfied and hoarding justified all at once. Not bad for a day’s work! And if you find yourself craving even more pie, be sure to check out the pies & tarts category.
A recipe for maple syrup pie, also known as sugar pie or tarte au sucre in Quebec. The texture of the filling is quite similar to a custard pie.
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
In a medium bowl, whisk together the syrup, sugar, and eggs, then whisk in the milk.
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).
Let the pie chill on a wire rack for at least 4 hours, then overnight in the fridge.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.