Maple Syrup Pie (The Best)
At RICARDO, we don’t wait for sugaring-off season to make that traditional Québécois treat, maple syrup pie. it’s actually a fixture on many of our holiday tables. Not only is this recipe the best, it’s also surprisingly simple.
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 3 tbsp (45 ml) ice water
- 2 tbsp cornstarch
- 2 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) amber maple syrup
- 1/2 cup (125 ml) 35% heavy cream
- 1 egg
Instructions
- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the water and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and shape into a disc.
- On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm). Line a 9-inch (23 cm) glass pie plate and remove excess dough. Refrigerate for 30 minutes.
At RICARDO, we don’t wait for sugaring-off season to make that traditional Québécois treat, maple syrup pie. it’s actually a fixture on many of our holiday tables. Not only is this recipe the best, it’s also surprisingly simple.