9-inch single pie crust 2 1/4 cups maple syrup 3/4 cup light cream 1/4 cup all-purpose flour 4 eggs 1 cup walnuts (optional) In bowl, whisk together maple syrup, cream, flour and eggs until blended; stir in nuts (if using). Pour into crust. Bake in 375 oven for 10 minutes; reduce heat to 350 and bake for 30-35 minutes longer or until set. Let cool on rack.
How To make Quebec Maple Syrup Pie's Videos
AMAZING Sugar Pie! A Québec Classic!
Yields 1 (Delicious) Pie
Ingredients 1 Pie Crust (additional for top design if needed) ½ cup brown sugar (use a mix) ¼ cup all-purpose flour 2 tablespoons corn starch ¼ teaspoon salt 1.5 cups heavy cream ½ cup pure maple syrup
The secret to maple syrup sugar pie (it's in the butter)
Chef Randy Feltis whips up a Quebecois classic, amped up with the inclusion of maple syrup.
Laurian Veaudour’s Maple Sugar Pies | Canadian Thanksgiving | Maple from Canada
October 12, 2020 marks Thanksgiving in Canada, a tradition where Canadians give thanks to a successful harvest. Since 1879 Thanksgiving has been a nationally recognised holiday and while some celebrations may be slightly different this year, one thing that can stay the same is baking and enjoying Canadian inspired treats.
We recently teamed up with Bake Off: The Professionals’ winner, Laurian Veaudour to create a delicious Canadian Thanksgiving recipe for us, maple sugar pies. These bites of gooey maple ganache and crunchy maple pecans are wrapped in maple pastry and topped with a crunchy biscuit. Trust us, this is a delicious twist on the staple dessert that is perfect to share with family and friends over the holiday.
To add a touch of freshness to the pies, Laurian suggests serving with a small scoop of clotted cream. The silky and buttery cream perfectly complements the crunchy texture of the pie and the sweetness of the pure Canadian maple syrup.
On set, Laurian also shared a few of his favourite baking tips with us. For the perfect pastry case, he suggests using a perforated, bottomless, tartlet ring. The little holes on the case will allow the air to go through so that the pastry doesn’t get trapped and is able to bake an even crust.
The award-winning pastry chef also says that he places the tartlet rings onto a silicone mat before going in the oven, this allows air to travel through the pastry so that the pies can bake an even base, without any bubbles getting trapped at the bottom.
For the perfect maple chocolate ganache, Laurian makes the night before, covers with cling film patted right down to the ganache to avoid air getting in, this stops the chocolate forming a ‘skin’. Leaving in the fridge overnight will allow the chocolate to properly set and makes baking the next day a little easier too.
Maple Syrup Pie | The Buddhist Chef
The holidays are just around the corner so here's a quick, easy and mouth-watering recipe to offer your family, your guests and, especially ... YOURSELF!
Maple Syrup Pie
1/4 cup of vegan butter (60 ml)
1/2 cup flour (75 g)
1 can of coconut milk (400 ml)
1 cup of maple syrup (250 ml)
1/2 teaspoon of vanilla extract
Preheat oven to 350°F (175°C)
Compact the dough for the crust on a pie plate and bake (see recipe below) for about 20 minutes (or until golden brown) and let cool.
In a saucepan, melt the butter over medium heat.
Add in the flour while stirring with a whisk.
Stir in coconut milk, maple syrup and vanilla.
If lumpy, mix with a hand blender.
Cook over medium heat until mixture boils and thickens.
Pour onto the crust and refrigerate until ready to serve.
Crust (makes 2 crusts)
3 cups of all-purpose flour (450 g)
1 teaspoon of salt
1 cup of vegan butter (190 g)
1/2 cup of ice water
1 tablespoon of white vinegar
In a large bowl, mix flour and salt.
Add the butter to the flour using a dough cutter (or two knives) to obtain a granular texture until you get small pea-size pieces.
Add water and vinegar while mixing.
It is important not to overwork the dough.
Form a ball with your hands and cover with plastic wrap. Refrigerate the dough for at
least 30 minutes.
Enjo
THE BEST SUGAR PIE
Blitz recipe of the best sugar pie in the world. Ingredients: 1 kg of brown sugar 125 g of flour 140 g of butter 1 egg 2 cans 354 ml of evaporated milk