Maple syrup pie

Maple syrup pie like a custard pie sweetened with maple syrup

Want a slice of this maple syrup pie? Click here to get the recipe so you can make it today!


Maple pieI am a little bit of a hoarder. My hoarding has not hit the level of the crazy hoarding featured on those tv shows. Those people have serious problems! Still, I do save a lot of junk stuff. I often save things for future projects that NEVER see the light of day, like random pieces of tissue paper, ribbons, boxes, empty jars… I have plans for all the random bits and pieces I hoard, transforming à la Pinterest, I just lack time and maybe the motivation. I’m motivated enough to hoard the junk, just not to assemble it into a work of art. I guess I’m terrible at finishing projects.


Maple syrup custard pieI also keep little keepsakes to remember an event or mark a moment in time, but I’m not sure that these “little” objects are really necessary for my survival and well-being (like, say, an empty champagne bottle kept from my PhD defense, the paper number tag from when I ran that 21k, my chef’s hat & ID card from my time at Le Cordon Bleu…) . They sit there on the mantle or tucked in a bookcase, collecting dust, and they drive me bonkers when I actually have to clean. I don’t really look at them and they basically blur into the background noise of all the clutter in my apartment. So, when I say I long to drag all my crap out back and light it on fire, I really mean all that “stuff” that I can’t seem to throw because somehow I feel weighed down by the pressure of holding onto them, rather than feeling attached to the memories that they hold.


Maple syrup pie_I am also a recipe hoarder, but I don’t mean just cookbooks: the recipes I hoard are from the backs of cereal boxes, magazines, and even the tops of the cans of maple syrup. Each can of syrup has a different recipe, and since I practically drink maple syrup, I have accumulated a fair share of these lids. How many of these recipes have I tried? Good question. Up until this post, I tried exactly ZERO. See, this is why I am really tempted to rid myself of all this “stuff”. But then that “stuff” turned out really useful when I was craving maple pie and I wasn’t sure where to turn, so I searched through those maple syrup can lid recipes I’d been hoarding. This recipe from the can is super easy: just mix filling ingredients, pour into unbaked pie shell, and bake. The crust is my recipe, made with Stirling Churn 84 butter, and the filling is adapted from the maple syrup can lid. The original recipe called for brown sugar, but I used maple sugar because I didn’t want any other sugar flavours interfering with my beloved maple. If you are looking for a more traditional fall fruit pie that also has lots of maple syrup flavour, try my maple apple pie. Or if you hate making pie dough, you might prefer this maple apple clafoutis recipe.


Maple-syrup pieThis maple pie worked out great, though perhaps next time, I’d blind bake the crust before pouring in the filling. I baked this pie on the bottom rack of my oven, without blind baking the shell first, and it was just cooked on the bottom. Funny, my gut told me to blind bake the crust first, but my head told me to follow the directions as written because who am I to argue with the maple syrup makers of Quebec. Next time, I will do it my way. The filling is like a maple custard that is perfectly set, smooth, and very maple-y. Craving satisfied and hoarding justified all at once. Not bad for a day’s work! And if you find yourself craving even more pie, be sure to check out the pies & tarts category.

Maple syrup pie recipe

Maple syrup custard pie

Maple syrup pie

A recipe for maple syrup pie, also known as sugar pie or tarte au sucre in Quebec. The texture of the filling is quite similar to a custard pie. 

Course Dessert
Cuisine Canadian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 313 kcal
Author Janice


For the crust

  • 219 grams all-purpose flour 1 3/4 cups
  • 125 grams Stirling Churn 84 salted butter 1/2 block
  • 5 tbsp cold water more or less

For the maple filling

  • 250 mL maple syrup 1 cup, medium grade
  • 100 grams maple sugar 1/2 cup
  • 2 large eggs
  • 188 mL 2% milk 3/4 cup


  1. In the bowl of a food processor, pulse together the flour and the Stirling Creamery butter until the mixture resembles a fine crumble. Add the water, bit by bit, until a dough forms. Pat the dough into a disk and wrap in plastic wrap. Refrigerate for at least 45 minutes.

  2. Preheat the oven to 375ºF. Roll the dough to 1/8" thick (~14" diameter circle) and transfer to a pie tin (preferably dark metal). Trim and crimp the edges. Chill while you prepare the filling
  3. In a medium bowl, whisk together the syrup, sugar, and eggs, then whisk in the milk.
  4. Pour the filling into the chilled tart shell and bake on the bottom oven rack for approximately 50 minutes (note the filling will still seem very fluid and jiggly, but you will notice some spots where it's beginning to bubble and brown).
  5. Let the pie chill on a wire rack for at least 4 hours, then overnight in the fridge.


I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

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14 Responses to Maple syrup pie

  1. Jo-Anna@APrettyLife April 24, 2015 at 12:23 pm #

    Too funny…your collecting sounds just like how I collect! I have an entire cabinet (and maybe some drawers) full of stuff just waiting for the perfect moment! And I collect recipes too…I really should try to make some of them one of these days! Glad you finally used one of the maple syrup lids…your pie looks delicious!

  2. Ayngelina April 24, 2015 at 12:29 pm #

    So delicious. What a great taste of Canada.

  3. Alanna @ One Tough Cookie April 24, 2015 at 1:39 pm #

    This looks absolutely delicious, and I love that you used the high-fat Stirling butter! It’s great to finally have someone who makes it in Canada!

  4. Ashley | Spoonful of Flavor April 27, 2015 at 8:33 am #

    Everything about this pie is perfect! Maple syrup adds sweet flavor that is perfect for pie. I’ll take a piece, please!

  5. Elizabeth April 27, 2015 at 12:05 pm #

    Oh, I love collecting too. The dishes I own often dictate what I make. I love this beautiful pie so much… it’s so pretty and looks so delicious.

  6. Shira April 27, 2015 at 6:32 pm #

    Yum. I have a question about your beautiful crust! I always shape mine the way you’ve shaped yours, with little waves, but half the time the edge shaping melts away when the pie is in the oven. The waves will be somewhat intact, but some parts will have puffed up and lost their shape. Do you have advice for how to keep the crust edging looking good? I’ve tried shaping it then putting it back in the fridge to solidify some more, but it doesn’t help that much. Any thoughts? Thank you!!

    • Janice April 29, 2015 at 10:46 am #

      Such a great question, Shira! If you notice puffing, to me that means you had a big piece of butter in that area that melted and the water in the butter forms steam and a pocket in the crust (that’s how you get the flaky layers in crusts).
      I did this crust in the food processor and pulsed it so the butter pieces were quite small and fine.
      I’d love to see your crust recipe because I wonder if you also have more butter in yours. More butter, means more flaking and probably more puffing in areas of the dough.

      If your crust were to lose its shape while baking but in a more melty kind of way, I would have assumed that your oven was too low so the butter melts and the dough loses its shape before the crust has time to set and dry.

      Well, I hope some of this will make sense and help solve your crust mystery! Let me know what you think!

      • Shira April 29, 2015 at 2:04 pm #

        Thanks for your thoughts on this! I just got a food processor, so maybe that will solve my problems. I’ve always worked in the butter by hand, so it’s likely that there were bigger bits of butter in the crust.

        I can’t really remember which pie dough recipes I’ve used (I don’t have a favorite so I tend to switch it up a lot) but I think I generally use a half butter/half shortening crust.

        • Janice May 1, 2015 at 5:59 pm #

          I think crusts made by hand, with bigger chunks of butter, tend to be flakier, but if you do get to try this crust recipe, let me know how it compares!
          I have trouble with shortening just because I’m so accustomed to handling butter. I am a little butter obsessed, haha!


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