Tuesday, May 17, 2011

Maple Syrup Pie

     I finally got around to trying this recipe in my quest for the ultimate maple sugar pie recipe. Another swing and a miss, again delicious but not what I was looking for. Maple sugar pie is like tomato sauce in Italy, every family has it's own secret recipe. I may never find the one I am looking for, but I'll bravely soldier on, baking and eating, baking and eating. LOL

     The common thread in these recipes is simplicity. This one only has four ingredients for the filling and cooks in less than 10 minutes.


1 1/2 cups maple syrup
1 cup heavy cream*
1/4 cup corn/potato starch**
1/4 cup water

1 prepared, baked and cooled  pie shell, recipe here


In a heavy bottomed sauce pan over medium heat whisk together cream and maple syrup.
In a small bowl whisk together corn starch and water until smooth, add to syrup and cream mixture
Whisking to prevent scorching, bring to a boil and cook about 2 minutes until thickened
Pour into pie shell and cool

* the recipe calls for 35% cream but even milk would work if your counting calories, but really?
** I made two pies, one with potato starch and one with corn starch. You couldn't tell the difference. I wouldn't use flour as a thickener, the filling doesn't cook long enough to get rid of that raw flour taste.

     I think this would make a great meringue pie, it is similar to the butterscotch pie posted earlier.  The filling would also be good in a flan, topped with strawberries or raspberries and whipped cream.

     Do you have a favourite maple pie recipe? Pass it a long, I'd be happy to give it a try. Enjoy.

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