Chesterman: Maple Syrup Pie Recipe
I received some amazing maple syrup this week from champion sommelier Pier-Alexis Soulière, who also happens to make brilliant maple syrup. Inspired by the syrup, I pulled out Julian Armstrong’s book, A Taste of Quebec and found her Eastern Township-inspired recipe with that great, jelly-like filling.
I’ve adapted her recipe for my 10-inch tart mould. Would work also for a deeper-dish 9-inch pie. Going to also try making it with pecans.
Maple Syrup Sugar Pie
For quantities, this should make just enough to fill the pie but if it looks like it will overflow, hold a bit back. Better safe than sorry! I blind-baked my tart shell first but I’m not convinced it’s necessary if you are baking on a pizza stone.
- 1/2 lb (250g) pâte brisée (a.k.a. pie dough)
- 1/2 cup butter
- 1 cup (220g) packed brown sugar
- 3 eggs and 2 yolks
- 1 1/2 cups (375 mL) maple syrup
- 1 tsp vanilla extract
WASH YOUR HANDS!
Roll out the pâte brisée to a 2,5 mm thickness and line an 9-inch deep pie plate or 10-inch, French tart pan. When lining the mould, be sure it’s well-pressed into the corners, with a lip on the sides. Chill 30 minutes.
Set an oven rack, (with a pizza stone) on the bottom third of your oven. Preheat oven to 425 F (210 C).
In a large mixing bowl, beat the butter with the brown sugar until creamy, then blend in eggs and egg yolks, one by one, scraping down the bowl as necessary. Blend in the maple syrup and vanilla, and whisk until very smooth.
Carefully pour mixture into the piecrust (being careful to stop when it gets to the rim of the crust) and bake 5 minutes. Then lower the oven to 400F and bake 10 minutes more, then lower the heat to 350 F and bake about 20 minutes more, or until the filling is puffed, looks dry on top, but still jiggles a bit when you shake it. It should be dark.
Cool on a baking rack completely to allow filling to set. Keep at room temperature.
When ready to serve, cut into wedges and top with whipped cream… because no one’s going to the beach this summer.