Maple Sugar Pie

Maple Sugar Pie is a classic Canadian dessert, often associated with Quebec. It’s rich, sweet, and deeply flavoured with pure maple syrup and brown sugar, making it a perfect fall or winter treat.

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Maple Sugar Pie

Yield: 12

Author: Jennifer Cartier

Prep time: 15 MinCook time: 50 MinInactive time: 3 HourTotal time: 4 H & 5 M

Maple Sugar Pie is a classic Canadian dessert, often associated with Quebec. It’s rich, sweet, and deeply flavoured with pure maple syrup and brown sugar, making it a perfect fall or winter treat. This custard-like pie is simple to make but tastes absolutely indulgent and is sure to impress your guests. If you love the taste of maple, you’re in for a treat!

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Ingredients

For the Pie Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons cold water

For the Maple Sugar Pie Filling

• 1 cup pure maple syrup (preferably Grade A or Grade B for deeper flavour)
• 1 cup packed light brown sugar
• 1/4 cup unsalted butter
• 2 large eggs
• 1/2 cup heavy cream (or whole milk)
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (to thicken the filling)
• 1/4 teaspoon salt

Instructions

Prepare the Pie Crust

1. 1. Make the Pie Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add the cold water, one tablespoon at a time, mixing gently after each addition until the dough begins to come together. You may not need all the water. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to a day in advance).
2. 2. Roll Out the Dough: Once chilled, lightly flour your work surface and rolling pin. Roll out the dough into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, trimming any excess dough and crimping the edges to your desired finish. You can use a fork to press the edges down if you prefer a simpler look.
3. 3. Pre-bake the Crust (Optional): If you prefer a crisper crust, you can blind-bake the pie shell. To do so, preheat the oven to 375°F (190°C), line the crust with parchment paper, and fill it with pie weights or dried beans. Bake for about 10-15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Let the crust cool while you prepare the filling.

Prepare the Maple Sugar Pie Filling

1. 1. Cook the Maple Syrup and Brown Sugar: In a medium saucepan, combine the maple syrup, brown sugar, and butter. Heat over medium heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Bring the mixture to a simmer, then remove from heat and let it cool slightly.
2. 2. Whisk the Eggs and Cream: In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and salt. Add the flour and whisk until the mixture is smooth and slightly thickened.
3. 3. Combine the Mixtures: Gradually pour the slightly cooled maple syrup mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
4. 4. Fill the Pie: Pour the maple sugar pie filling into the prepared pie crust, filling it almost to the top.

Bake the Maple Sugar Pie

1. 1. Bake the Pie: Preheat the oven to 350°F (175°C). Place the pie on the middle rack of the oven and bake for 40-50 minutes, or until the filling is set but slightly jiggly in the center. The top will form a golden-brown crust, and the filling should firm up as it cools. If the edges of the crust are browning too quickly, you can cover them with foil to prevent burning.
2. 2. Cool the Pie: Remove the pie from the oven and let it cool completely at room temperature. The pie will firm up as it cools. For best results, refrigerate the pie for at least 2-3 hours or overnight to allow the filling to set.
3. 3. Serve: Slice the pie into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired. This pie is incredibly rich and sweet, so a little goes a long way!

Notes

Tips for Perfect Maple Sugar Pie

• Maple Syrup Quality: For the best flavour, use pure maple syrup (not imitation maple syrup). Grade A or Grade B maple syrup works best for a more intense maple flavour.

• Make-Ahead: This pie can be made ahead! It keeps well in the fridge for 3-4 days. You can also freeze it for up to a month. Just be sure to wrap it tightly in plastic wrap and foil before freezing.

• Crust Variations: If you’re in a hurry or want a shortcut, you can use a pre-made pie crust from the store. However, a homemade crust adds an extra layer of flakiness and flavour.

• Thickening the Filling: The flour in the filling helps thicken it as it bakes, giving the pie a smooth, custard-like texture. If you prefer a firmer filling, you can increase the flour to 1 1/2 tablespoons.

Recommended Products

Ceramic Pie Weights

Pyrex Glass Bakeware Pie Plate 9

Classic Wood Rolling Pin with Rotating Center

10

SENSARTE Nonstick Sauce Pan with Lid, 1.5QT

Nutrition Facts

Calories

340

Fat

16 g

Sat. Fat

10 g

Carbs

47 g

Fiber

0 g

Net carbs

46 g

Sugar

34 g

Protein

3 g

Sodium

169 mg

Cholesterol

73 mg

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