Gourmet Maple Pie

This maple pie is a great way to show off the true taste of Quebec. The crumbly crust with its creamy middle really lets that lovely Canadian amber shine through.

I stumbled across this pie at a family-run sugar shack in Quebec. Ever since then, I've tweaked and played with the recipe until it became the dessert my family wants at every get-together.

Delicious Ingredients

• Unbleached all-purpose flour: 190g — helps the crust turn out just right
• Cornstarch: 30ml — keeps the filling extra silky
• Cold unsalted butter, cubed: 115g — for that golden flaky pastry
• Egg: 1 — makes everything hold together
• Baking powder: 2.5ml — makes the crust puff a bit
• Maple syrup (amber): 375ml — real stuff brings the classic flavor
• All-purpose flour (unbleached): 30ml — works to keep the filling stable
• Cold water: 45ml — ice cold, helps your pastry get flaky
• Heavy cream (35%): 125ml — gives that filling a deliciously rich feel
• Salt: 1ml — makes every flavor pop

Simple Step-by-Step

Bake Time:

Lower your oven rack and switch that oven on to 200°C. Gently pour the filling in your chilled crust. Slide it in and cook about 45 minutes, watching closely. When the center’s just barely set with a little jiggle, you’re good. Cool it off on the counter for two hours or longer before digging in.

Make the Filling:

Work corn starch and that little extra flour together till you can't see any lumps. Bit by bit, whisk in maple syrup so it’s nice and smooth. After that, throw in the cream and egg. Go at it with the whisk till it’s silky and all mixed up.

Roll and Line:

Dust your counter with a bit of flour, then roll the dough into a big circle, around 3mm thick. Settle it in a 23cm glass pie plate, pressing gently to fit. Trim away the extra around the edge, then chill it in the fridge at least 30 minutes so it won’t shrink in the oven.

Mix the Dough:

Toss the flour, salt, and baking powder into a food processor. Let it pulse a few times. Drop in the cold butter cubes and process until it looks crumbly, like little peas. Splash in cold water and pulse just till it starts to come together in clumps, but don’t overmix. Shape it into a flat disc without kneading much.

Maple syrup always catches my attention the most here. It’s made with care, and that flavor is wild—pure, simple, totally Quebec. My grandma swore you could always pick out the best syrup by that touch of woodsy taste, and this pie lets that shine through.

Keeping & Serving

This maple pie holds up well for three days in a sealed container in your fridge. To keep the pastry crisp, skip the plastic wrap and don’t put it straight on the pie. Want to get ahead? Tuck your cooled pie in the freezer for up to a month. When you want it, move it to the fridge overnight to thaw.

Switch-Ups & Options

For folks avoiding dairy, swap the heavy cream with coconut cream—keeps that rich texture. For a lighter pie, you can use half-and-half or milk. Each syrup grade changes the taste: dark syrup’s strong and bold, while lighter syrup will make things gentler and smoother.

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Story & Traditions

This maple pie is pretty much a symbol of Quebec and Canadian culture. It all started with First Nations folks who were tapping maple trees way before European settlers showed up. People usually bake it in spring when the sap’s running, giving Quebec its first sweet treat of the season. At the family sugar shacks, it's common to serve a slice with a scoop of vanilla ice cream, hot and cold together—so good.

Frequently Asked Questions

→ Can I use a different syrup for this pie?

Amber maple syrup is best for its authentic flavor, but you can try alternatives like agave syrup, keeping in mind the flavor will change.

→ How do I make a flaky crust?

Keep the butter cold and don’t overwork the dough. Refrigerating the dough before rolling it out helps achieve the best texture.

→ Can I make this pie ahead of time?

Yes, you can make it in advance. Store it in the fridge and let it come to room temperature before serving.

→ Can I use store-bought crust?

Yes, using a pre-made crust saves time. Just make sure it fits a 9-inch pie pan for the best results.

→ How can I tell if the filling is fully cooked?

The filling is done when it’s set in the middle and slightly puffed up. Gently touch the center to check consistency.