This beautiful Maple Pie is popular during Maple Season in Canada! It’s unbelievably creamy and luscious, using only simple ingredients. This pie is the perfect way to end any savory meal.
Hi friends! I have another delicious post from my contributor Allison from AllisonSklar.com This is her amazing MAPLE PIE! I can’t believe how gorgeous this pie is. Please read her story below about Maple Season where she lives in Canada!
Living in Montreal is a food-lover’s heaven. Authentic international cuisine from hundreds of different countries can be found a stone’s throw away from each other. If you crave it, we have it. We also have our own cuisine – known incorrectly to many as “Canadian” food. The rest of Canada loves to take credit for foods born in the beautiful province of Québec – because, no wonder! – it’s absolutely delicious.
March is known as le Temps des Érables, or Maple Season. It is tradition to drive just outside of the city to one of the neighbouring maple farms to go eat at a Cabane à Sucre (Sugar Shack). Most elementary-aged children make a yearly visit with their school. After eating a large family-style meal, you get to go on a hay ride through the forest, see budding trees, and watch Maples be tapped for their sweet sappy goodness.
Sugar Shack meals consist of various pork dishes, baked beans, pea soup & pancakes, all doused in the world’s tastiest maple syrup. My absolute favourite part of sugaring off (yes, that is the verb we use!) is getting to eat the maple sugar pie at the end of the meal. Unbelievably creamy and luscious, traditional târte-au-sucre is made from very simple ingredients: maple, eggs & heavy cream.
Last year, I was sadly diagnosed with an intolerance to eggs, and I had to give up some of my favourite foods. I am not a person who gives up easily. I took this intolerance as a challenge, and began to develop eggless versions of my favourite dishes. In an effort to bring back my favourite pie– I developed a very simple, no-bake, eggless version that is arguably creamier and possibly even tastier than the ones I’ve had in the past.
A pre-made crust would make this pie entirely-no-bake and a complete cinch to put together. If you’re in the mood for making it entirely from scratch, my simple food-processor crust recipe is a real winner and only takes 5 minutes to put together!
- For Crust:
- ½ cup room temp butter cut into cubes
- 1 ¼ cups all purpose flour
- 3 tbsp cold water
- 1 tsp baking soda
- Maple Pie Ingredients:
- 1 cup 35% cream
- ¾ cup real maple syrup
- ¾ cup brown sugar
- 4 tbsp cornstarch
- 4 tbsp cold water
- 1 vanilla bean pod or 1 tsp vanilla extract
- 1 tbsp butter
- For Crust: Add all crust ingredients to food processor. Pulse until mixture holds together and pulls away from sides, about one minute. Flour a large surface and roll out about ¼ inch thick. Place into pie dish and cut away excess edges. Place a circle of foil or parchment inside and fill with pie weights or dried beans. This step is CRUCIAL when you are blind baking (baking without a filling) as your pie crust will shrink down into nothing otherwise!
- For Maple Pie: Bring cream, maple syrup, brown sugar and vanilla bean to a boil over medium heat.
- Mix together cornstarch and water until dissolved. Add to maple mixture, whisking CONSTANTLY. Continue whisking until mixture thickens, about 2 minutes. Remove from heat. Stir in vanilla extract (if using) and butter. Allow to cool 10 minutes before pouring into pie crust.
- Refrigerate overnight to allow pie to set.
- Serve with vanilla ice cream or whipped cream, if desired.