Maple Syrup Meringue Pie From Canada Recipes

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll crust to fit a 9-in. pie plate. Trim and flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly, 2-3 minutes. Reduce heat to medium; cook, stirring constantly, 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Pour into pastry shell., In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Steps:

• Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
• Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
• When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
• Use the meringue immediately to top a lemon meringue pie.

Steps:

• Heat oven to 400 degrees.
• Beat eggs until well-blended. Beat in maple syrup and butter. Pour the mixture into the baked pie shell, place in the oven and bake 25 minutes, just until the filling is set.
• Serve while still warm with whipped cream.

Steps:

• Beat together the syrup, sugar, cream, butter, and eggs.
• Pour into pie shells.
• Bake 40 minutes at 350 degrees until knife comes out clean.
• Serve with additional warmed cream or ice cream.

Steps:

• Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.

Steps:

• Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 1/2 cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
• Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
• Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
• Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

Steps:

• Line a 9-inch pie plate with the pastry crust, and refrigerate or freeze.
• Preheat oven to 450°F.
• Whisk together the eggs and sugar in a large bowl.
• Add the maple syrup, butter, tea, vinegar, and salt, whisking until smooth.
• Stir in the walnuts.
• Place the pie shell on a heavy baking sheet and pour in the filling.
• Place on the center rack of the oven and bake for 10 minutes.
• Then reduce oven to 350F and continue to bake until the center is set, about 25 minutes longer.
• Cool on a wire rack.
• Serve warm or at room temperature.
• This is good cold, too.