This Canadian maple sugar pie recipe is one of Quebec’s most famous desserts. The intense maple pie has surprisingly few ingredients and can be adjusted according to your personal tastes. It tastes wonderfully luxurious garnished with both whipped cream and ice cream. The results are a sweet-as-candy treat that's a great choice for a party!
- 1 package pastry dough (store-bought, or homemade pâte sucrée)
- 1 cup brown sugar (light or maple)
- 1/4 flour (all-purpose)
- 1/4 cup maple syrup (pure)
- 3/4 cup cream (heavy)
- Optional: whipped cream, ice cream
- Preheat the oven to 375F. Fit the pastry dough into a standard pie or tart pan and bake it for 15 minutes. Remove it from the oven and allow it to cool completely.
- Gently whisk together 1 cup maple or light brown sugar and 1/4 cup all-purpose flour until the mixture is smooth. The sugar-flour mixture is ready for the wet ingredients when it is smooth, with only a few, small sugar lumps.
- Once the flour sugar mixture is smooth, add the maple syrup and the heavy cream. Whisk the mixture together until it is completely smooth. The filling will be a watery consistency. When the maple-cream filling is smooth, pour it into the pre-baked pastry shell. Bake the pie for 40 minutes at 350F (325F for dark metal pans).
- Allow the maple sugar pie to cool completely before serving it with whipped cream and ice cream.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|