Maple Pie (Québec Tarte au Sirop d’Érable)

A delicious sugary-rich pie with a tender crust, this treat is a Canadian classic. Very similar to Québec's brown sugar pie, with the obvious replacement of maple syrup for sugar. This pie is traditionally made in winter months to warm the cold bones, or so we tell ourselves ;-)

1 recipe Pâtes Brisée (Shortcrust)

Filling:
1½ cups pure maple syrup (375 mL)
½ cup butter (125 g)
½ cup heavy or whipping cream (125 mL)
2 tsp. all-purpose flour, unbleached (10 mL)
¼ tsp. sea salt
2 large eggs, well beaten (1 mL)

Make the Pastry:
Make the pie dough, wrap in plastic and place in the refrigerator for at least one hour, or even overnight would be great.

Roll out the dough and place it in a 9" pie plate; chill in the refrigerator until the filling is ready.

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Make the Filling:
Heat a heavy saucepan over medium heat. Bring maple syrup to a gentle boil, reducing the heat if necessary, for 5 minutes. Remove from heat and whisk in butter and cream until combined.

Transfer ½ cup (125 mL) of mixture to a small bowl and whisk in flour and salt. Add flour mixture back into the saucepan and continue whisking, allowing to cool slightly. While whisking, slowly pour into the beaten eggs until well mixed.

Pour filling into chilled pie shell and bake in the middle of the oven, until the centre is golden brown, bubbly and firm when lightly touched, about 45 minutes.

Pie can be served slightly warm and garnished with whipped cream, if desired.

Makes 4-6 servings.