MAPLE CREAM PIE
This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
QUEBECOIS MAPLE CREAM PIE
I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.
Provided by CTREYNARD
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
- Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g
MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
MAPLE SYRUP PIE
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple syrup pie served with crème fraîche is its specialty. The pie capped off a perfect dinner of delicious French-Canadian dishes. We ate at another restaurant the next night and tried the maple syrup pie there. We were so disappointed by our first bites that we then went back to Aux Anciens Canadiens and waited an hour just to have another piece of their pie." Don't be tempted to forgo the cream with this pie; it perfectly complements the dessert's rich silkiness and balances the sweetness.
Categories Dairy Egg Dessert Bake Thanksgiving Fall Winter Gourmet
Yield Serves 8 to 10 (8-inch pie)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
- Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
- Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
MAPLE SYRUP PIE
Maple syrup pie is completely traditional and homey Québécois fare. Achingly sweet? Not at all. The heavy cream moderates the sweetness of the maple syrup. The cornstarch thickens the mixture. That's it. A novice could obtain a baked pie shell and be done with the dish in less than a quarter-hour.
Provided by Marian Burros
Categories dessert
Time 10m
Yield One 9-inch pie (6 to 8 servings)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine cornstarch with 1/4 cup cold water. Mix until smooth. Add maple syrup and heavy cream, and mix until well blended.
- Place pan over medium heat, and cook, stirring, until mixture comes to a boil. Cook until thickened, about 2 minutes. Pour filling into pie shell, and allow to cool at room temperature until set, about 1 hour. Top with whipped cream.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 10 grams, Sodium 136 milligrams, Sugar 37 grams
CANADIAN MAPLE SYRUP PIE
Make and share this Canadian Maple Syrup Pie recipe from Food.com.
Provided by kzbhansen
Categories Dessert
Time 50m
Yield 3 Pies
Number Of Ingredients 6
Steps:
- Beat together the syrup, sugar, cream, butter, and eggs.
- Pour into pie shells.
- Bake 40 minutes at 350 degrees until knife comes out clean.
- Serve with additional warmed cream or ice cream.
Nutrition Facts : Calories 2622.2, Fat 118.3, SaturatedFat 49.3, Cholesterol 465.4, Sodium 1226.3, Carbohydrate 378.9, Fiber 6.6, Sugar 283.2, Protein 22
CANADIAN MAPLE SYRUP PIE
Time 3h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 1/2 cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.
CANADIAN MAPLE CREAM PIE
Make and share this Canadian Maple Cream Pie recipe from Food.com.
Provided by KlynnPadilla
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 8
Steps:
- In a large bowl whisk cream, maple syrup, egg, lemon juice and salt together.
- In a small bowl stir sugar with flour until well mixed; whisk into cream mixture so that no lumps remain.
- Place pie shell on a baking sheet, pour in filling and bake at 350 degrees for 45 minutes or until filling is nearly set. (The center of the pie will rise slightly and appear a little jiggly. This will set upon cooling.).
- Remove from the oven, and cool completely before serving. Spoon dollops of whipped cream on top if desired.
Nutrition Facts : Calories 2891.7, Fat 182.7, SaturatedFat 89.6, Cholesterol 646.1, Sodium 1750.8, Carbohydrate 295.7, Fiber 7.5, Sugar 167.8, Protein 27.1
QUEBEC MAPLE SUGAR PIE
Steps:
- On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim and trim flush with rim. Chill shell until firm, about 30 minutes.
- Preheat oven to 425°F.
- Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 350°F.
- In a bowl whisk together maple sugar and flour. Add cream and whisk until smooth. Pour filling into shell and bake in middle of oven 45 minutes, or until fling is set. Cool pie to warm in pan on rack and remove rim.
- Serve pie warm or at room temperature with whipped cream.
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