Maple Syrup Pie
How is it that I’ve never made a maple syrup pie? Such a Canadian thing and somehow, I hadn’t. I’ve corrected this.
Maple pie is not super summery kind of pie in that it doesn’t incorporate berries or stone fruits, but it would be if you added a tumble of raspberries or blueberries over top. And it is when you consider the fact that you make it ahead and chill it in the fridge, then serve up cold slivers (or big wedges to share – it’s pretty intense) with ice cream or vanilla-scented whipped cream. Also, it’s about as easy as it gets to whisk together the eggs, cream, brown sugar and maple syrup and pour it into a crust. It could even be a store-bought crust – I won’t tell.
The recipe comes from one of Anita Stewart‘s 14 cookbooks, most (all?) of which address Canadian cuisine and her travels from coast to coast. Anita is one of Canada’s great food writers, visionaries and activists, who has been visiting farms and cooks and producers since the early 80s, before local and seasonal was a thing. She’s also the one who founded Food Day Canada, an annual celebration of everyone who grows, raises and cooks our food. Each year it takes place on the Saturday of the August long weekend (this year it’s on Saturday, July 30th), and encourages all Canadians to gather around the table and celebrate all the delicious things we have to eat.
This year for FDC, she’ll be in Tofino (!!) as we celebrate our local growers and producers, farmers and fishers, chefs and researchers, and as Anita says – above all, our home cooks. It’s gonna be a party. What will you be eating? We’re starting early – with maple syrup pie.
Maple Syrup Pie
AuthorJulie
Preheat the oven to 350F.
In a medium bowl, whisk together the eggs, brown sugar, cream, maple syrup and vanilla. Pour into the shell and bake for 40-45 minutes, until deep golden and set around the edges - it can still be slightly jiggly in the middle. Cool on a wire rack before serving with whipped cream.
Serves 8.
Ingredients
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Thank you so much for sharing this! I can’t believe I’ve gone this long without trying maple syrup pie either – you’ve officially inspired me to fix that. Love the tip about adding berries on top and the make-ahead factor (perfect for summer hosting!). And what a lovely nod to Anita Stewart and Food Day Canada – I’ll be raising a slice (with whipped cream, of course) on July 30th in her honour. Can’t wait to try this!