According to a very old French-Canadian lady I knew, the usual recipe is flaky piecrust and piles of brown or maple sugar. That's it. Some people have taken to tarting it up by using cream in the filling and stuff. This recipe seems close to what I remember: Pie dough 3 large eggs 1 cup maple syrup 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 2/3 cup packed light brown sugar 1/8 teaspoon salt You can add 1 cup walnuts, toasted and coarsely chopped if you want.
Arrange oven rack in middle position and top with heavy baking sheet. Preheat oven to 425°F. On lightly floured surface using lightly floured rolling pin, roll out dough to 13-inch round. Fit into 9-inch pie plate. Trim edge, leaving 1/2-inch overhang, then fold over and crimp decoratively. Chill shell 30 minutes. In medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour mixture into pie shell. (If you are using nuts, add them to the pie shell first and pout the mixture over top).
Transfer pie to baking sheet and bake 10 minutes. Reduce oven temperature to 350° F and bake until crust is golden and center is just set, 25 to 30 minutes more.
Transfer pie to rack and cool at least 10 minutes before cutting. Serve warm or at room temperature.
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Tarte au sucre
Date: 2009-08-10 01:11 pm (UTC)Pie dough
3 large eggs
1 cup maple syrup
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
2/3 cup packed light brown sugar
1/8 teaspoon salt
You can add 1 cup walnuts, toasted and coarsely chopped if you want.
Arrange oven rack in middle position and top with heavy baking sheet. Preheat oven to 425°F.
On lightly floured surface using lightly floured rolling pin, roll out dough to 13-inch round. Fit into 9-inch pie plate. Trim edge, leaving 1/2-inch overhang, then fold over and crimp decoratively. Chill shell 30 minutes.
In medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour mixture into pie shell. (If you are using nuts, add them to the pie shell first and pout the mixture over top).
Transfer pie to baking sheet and bake 10 minutes. Reduce oven temperature to 350° F and bake until crust is golden and center is just set, 25 to 30 minutes more.
Transfer pie to rack and cool at least 10 minutes before cutting. Serve warm or at room temperature.
Without nuts it looks like this: