Maple syrup pie
Servings: 1
Ingredients:
- 1/2 c -Cold water
- 1/4 c Flour;all purpose
- 1 c Maple syrup;pure
- 1 Egg;lightly beaten
- 2 tb Butter
- 1 Pie shell;8 " baked
Instructions:
Tarte au sirop d'erable This classic sweet of old Quebec has a smooth, rich filling, typically
shallow and very sweet. Variations of the traditional recipes are still
popular in Quebec. ... Syrup, sugar or molasses pies of all kinds were
popular in every region in pioneer days. In Quebec Maple Syrup Pie (Tarte
au sirop d'erable) and Sugar Pie (tarte au sucre) made use of local maple
syrup and maple sugar when available, or brown sugar for economy.
Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
early Nova Scotia cookbooks as well as national books such as the Five
Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
molasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
spiced and thickened with bread crumbs. Shoofly Pie, most common in
Mennonite areas, had molasses and brown sugar filling with crumbs on top.
In the early years, when ingredients were scare, molasses was a standby
everywhere.)
Whisk water with flour until smooth; stir into syrup in small heavy
saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
cool.
SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_
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---------- Recipe via Meal-Master (tm) v7.04
Title: Maple Syrup Tart
Categories: Desserts, Tarts, French can, Armstrong
Servings: 1
1 1/2 c Maple syrup
1 c Whipping cream
1/4 c Cornstarch
1/4 c -Cold water
1 Pie shell, 9 ;baked crust Rich and simple this delectable pie recipe belongs to Rose-Aime Dumais who runs a maple syrup operation Erabliere Dumais at St. Alexandre near Riviere du Loup. In saucepan combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes stirring constantly until thickened. Pour filling into baked pie shell and let cool until set. SERVES 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong
