maple pie-2

It’s high pie season! Break out your rolling pins and your superhuman forearm strength. Those apples, sweet potatoes, and pecans have been patiently waiting to be decked out with butter, sugar and spices. I suppose every season is pie season, but once November rolls around, it’s no holds barred. Everyone is baking pies. I’m sure you have your holiday favorites lined up. My favorite is sweet potato (of course). But this year, let’s experiment. Try something new. Stretch our imagination. Let our culinary dreams take us a bit farther…to the northern border.  

This recipe for maple sugar pie comes straight from the land of poutine, wood-fired bagels, and tourtière. It may be freezing cold in Quebec, but this pie is wonderfully warming. Definitely an indulgence, it’s rich and sweet, but not overly so. Enjoy it with a cup of coffee or a glass of mulled wine. You won’t need to go back for seconds, not because it’s not absolutely delicious–it is. It’s just that it’s the type of dessert that forces you to sit down, stay awhile and reflect on all the wonderful blessings of another year.

Maple Sugar Pie
Write a review
Print
Ingredients
  1. Pie crust rolled and fitted into a 9-inch pie plate
  2. 2/3 cup maple syrup
  3. 1/4 cup dark brown sugar
  4. 2 tablespoons butter
  5. 1/4 teaspoon salt
  6. 1 1/2 cup light coconut milk
  7. 2 tablespoons cornstarch
  8. 3 egg yolks
  9. 2 eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large saucepan over medium heat, bring the maple syrup just to a boil. Add in the brown sugar and cook at a gentle bubble, reducing the heat if necessary, for 5 minutes.
  3. Remove the pan from the heat and stir in the butter until melted.
  4. In a liquid measuring cup combine the cornstarch, salt, and 2 tablespoons of the coconut milk.Then, slowly whisk in the remainder of the coconut milk.
  5. Slowly add to the maple syrup mixture, stirring well as you pour into the saucepan.
  6. In a separate bowl, beat the eggs and egg yolks.
  7. Transfer about 1/2-cup of the maple syrup mixture to the beaten eggs and whisk to temper them.
  8. Then stir back into the filling in the saucepan.
  9. Pour the filling into the pie shell. Bake in a 350 degree oven until the center is golden brown and bubbly, and firm when lightly touched, about 45-50 minutes.
  10. The filling will set as it cools.
  11. This pie is best served slightly warm.
Adapted from Kitchen Vignettes
Adapted from Kitchen Vignettes
Dani On The Brink http://danionthebrink.com/
 
Brussels Sprout Hash
TV's Best Thanksgiving Episodes

FEEDBACK