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This maple pie brings the heart of Quebec right to your table. You'll love the way the buttery crust wraps around a silky sweet filling highlighting the deep golden flavors of real Canadian syrup.
I first came across this pie hanging out at a family-run sugar shack in Quebec. Since then, I kept tweaking it until it became the must-have dessert for every get-together in our house.
Irresistible Ingredients
- Unbleached all-purpose flour: 190 g makes the dough just the right texture
- Baking powder: 2.5 ml helps the crust puff a bit
- Salt: 1 ml brings out all the flavors in every layer
- Cold unsalted butter, cubed: 115 g go for quality butter if you want that flaky goodness
- Ice-cold water: 45 ml super chilly water keeps the dough on point
- Cornstarch: 30 ml keeps the filling smooth and lump-free
- Unbleached all-purpose flour: 30 ml basically helps the filling stay together
- Amber maple syrup: 375 ml use a solid syrup for real-deal taste
- 35% cream: 125 ml brings creaminess and depth to the filling
- Egg: 1 it’s the natural glue that binds it all nicely
Step-by-Step Easy Directions
- Baking:
- Put the oven rack toward the bottom and warm up your oven to 200°C. Once your filling is ready, pour it slowly into your chilled crust. Bake about 45 minutes, watching now and then. The pie’s good to go when the middle is set but still jiggles just a little. Cool it off on the counter for at least 2 hours before slicing in.
- Make the Filling:
- In a bowl, whisk together the cornstarch and flour until it all looks even. Drizzle the maple syrup in while whisking—this makes sure the cornstarch dissolves with no lumps. Next, add in your cream and egg, then whisk hard until everything’s nice and smooth.
- Roll and Set Up the Crust:
- Dust your counter with flour and roll your dough out into a circle around 3 mm thick. Carefully lift it into a 23-cm glass pie dish, pressing the dough up the edges. Trim off anything hanging over and pop it in the fridge at least 30 minutes so it doesn’t shrink later.
- Start the Crust:
- Toss the flour, baking powder, and salt into the food processor and buzz a couple times. Drop in the cold butter cubes and pulse until it looks like chunky crumbs. Drizzle in the icy water, pulsing just enough so the dough starts to come together. Pat it into a disk but don’t knead it much—it likes staying loose.
Maple syrup’s easily my favorite thing about this dish. It has this homemade vibe and a taste that totally stands out. My grandma would always say the best syrup has a touch of woodsy flavor—which really shines through in this pie.
Storage and Serving Tips
Keep your maple pie in the fridge in a sealed container for up to three days. Try not to press plastic wrap right onto the crust—that'll make it go soft. Want to make it early? Freeze the cooled pie for up to a month. Thaw it in the fridge overnight and you'll be good to go.
Switch-Ups and Swaps
For a no-dairy take, swap the 35% cream out for a plant-based coconut cream—you’ll still get that rich finish. Craving a lighter filling? Use a mix of light cream and milk. Each type of maple syrup gives a different vibe: darker syrup has a deeper flavor, while lighter syrup is more mellow and sweet.
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Fun Facts and History
Maple pie is a total icon in Quebec and Canadian culture. Its origins trace way back to Indigenous traditions when they’d tap maple trees for sap, long before settlers showed up. People generally make it in spring for sugaring-off season—it’s usually the year’s first fresh food in Quebec. Family sugar shacks often serve it with a scoop of vanilla ice cream. That hot-and-cold combo is just awesome.
Frequently Asked Questions
- → Can I use a different syrup for this pie?
Amber maple syrup is the top option for its rich, authentic taste, but agave syrup works as a substitute. Keep in mind, though, the flavor will be noticeably different.
- → What's the secret to a crispy crust?
Cold butter is key to a flaky crust! Try not to overwork your dough and chill it before rolling it out for extra crunch.
- → Can I make this pie ahead of time?
Absolutely, this pie can be made in advance. Store it in the fridge and take it out to room temperature before serving.
- → Is using a store-bought crust okay?
Sure thing! A store-bought crust is a great time-saver. Just make sure it fits a 23 cm pan for the best results.
- → How do I check if the filling is done?
The filling's ready when the center looks set and slightly puffy. Give it a gentle poke to confirm the texture.