Want a slice of this maple syrup pie? Click here to get the recipe so you can make it today!
I 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.
I 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.
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.
This 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 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.
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
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.
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
In a medium bowl, whisk together the syrup, sugar, and eggs, then whisk in the milk.
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).
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.