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Author Notes: This is a traditional pie from the province of Quebec. The filling is so simple, with maple sugar, cream and flour and that's it. It turns into a custardy, sweet filling that tastes like maple fudge. The traditional topping is unsweetened cream, whipped or not. This is one of my favourite pies, but I only make it during sugaring off season. Otherwise I'd probably eat it every day!
This recipe is handwritten into a recipe book I took with me when I moved away for university for a taste of home. The same recipe can be found on Epicurious, prettily served in a tart shell, but I think it's best in flaky pastry. —MaryMaryCulinary
Makes one 9" pie
- 1 pre-baked and cooled pie shell
- 1 cup maple sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups whipping cream
- Preheat oven to 350F. Whisk flour and maple sugar together and add cream. Mix gently to combine, without creating froth.
- Pour into baked pie shell and bake for 35-45 minutes, until just set. Cool on a rack. Serve warm or at room temperature, with (more) cream.
- This recipe was entered in the contest for Your Best Maple Recipe
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
No Laffy Matter
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