MAPLE SYRUP PIE
A Lewis county (New York) pie. Very sweet and excellent when served with a chunk of sharp Cheddar cheese.
Provided by Louie Noftsier
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
- Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
- Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 60.4 g, Cholesterol 51.1 mg, Fat 10 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 3 g, Sodium 158.9 mg, Sugar 45.7 g
MAPLE SYRUP PIE
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE SYRUP PIE
This recipe comes from my aunt and we do it in the microwave, then pour it in the pie shell and in the oven after.
Provided by Boomette
Categories Pie
Time 18m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Cook in the microwave the melted butter and the flour around 1 minute.
- Add the maple syrup and milk. Stir.
- Cook in the microwave about 5 minutes and stir each minute.
- Let cool a little bit.
- Pour in an unbaked pie shell.
- Cook in the oven at 350 F until the dough is golden.
Nutrition Facts : Calories 2560.9, Fat 128.8, SaturatedFat 58.1, Cholesterol 188.1, Sodium 1490, Carbohydrate 338.4, Fiber 7.7, Sugar 192.1, Protein 22
MAPLE CREAM PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield One 9-inch pie
Number Of Ingredients 24
Steps:
- For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
- Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
- Preheat the oven to 350 degrees F.
- On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes.
- Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely.
- For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
- In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
- Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool.
- To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie.
- Garnish each slice with a Maple Cookie, if you like.
- Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
- On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
- Bake until the edges of the cookies are golden brown, 15 to 17 minutes.
MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
MAPLE SYRUP PIE
This Québécois recipe first appeared in 1987 with a story on maple syrup production in Canada and New England. Using genuine maple syrup in a recipe is admittedly a splurge. But it's a delectable one.
Provided by Florence Fabricant
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 204 milligrams, Sugar 48 grams, TransFat 0 grams
MAPLE CUSTARD PIE
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
- Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
- Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
- In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
- Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.
NO BAKE MAPLE SYRUP PIE
Description from the web: Tarte au sirop d'erable - "This classic sweet of old Quebec has a smooth, rich filling, typically shallow and very sweet." I found this hand written recipe in my late MIL's collection. Who knows where it came from; she was Texas born & raised.
Provided by SusieQusie
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk water with flour until smooth; stir in syrup.
- Stir in egg.
- In a small heavy saucepan, cook over medium -low heat, stirring, until thick, 5-6 minutes.
- Add butter & stir till melted.
- Pour into baked pie crust.
- Let cool.
Nutrition Facts : Calories 264.7, Fat 11, SaturatedFat 3.9, Cholesterol 30.9, Sodium 156.3, Carbohydrate 39.7, Fiber 0.9, Sugar 23.9, Protein 2.6
MAPLE SYRUP SUGAR PIE
My husband's coworker was looking for someone to bake him a perfect sugar pie, which I'm told is served as a traditional dessert in Quebec, Canada. Of course, I took up the challenge when he asked and was able to come up with this recipe. He states that he's never seen his mom take two helpings of dessert and that its taste and texture is perfect. The pie crust is my mom's recipe. This is a very sweet pie and I have found that a good quality maple syrup is essential. You can also add raisins or currants for a little bit of a switch-up!
Provided by CAIROTAIVA
Categories Desserts Pies Vintage Pie Recipes
Time 6h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
- Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
- Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
- Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 67.6 g, Cholesterol 79.5 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 70.6 mg, Sugar 52.6 g
CANADIAN MAPLE SYRUP PIE
Time 3h10m
Number Of Ingredients 7
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.
MAPLE SYRUP PIE
Maple syrup pie is completely traditional and homey Québécois fare. Achingly sweet? Not at all. The heavy cream moderates the sweetness of the maple syrup. The cornstarch thickens the mixture. That's it. A novice could obtain a baked pie shell and be done with the dish in less than a quarter-hour.
Provided by Marian Burros
Categories dessert
Time 10m
Yield One 9-inch pie (6 to 8 servings)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine cornstarch with 1/4 cup cold water. Mix until smooth. Add maple syrup and heavy cream, and mix until well blended.
- Place pan over medium heat, and cook, stirring, until mixture comes to a boil. Cook until thickened, about 2 minutes. Pour filling into pie shell, and allow to cool at room temperature until set, about 1 hour. Top with whipped cream.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 10 grams, Sodium 136 milligrams, Sugar 37 grams
MAPLE SYRUP PIE
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple syrup pie served with crème fraîche is its specialty. The pie capped off a perfect dinner of delicious French-Canadian dishes. We ate at another restaurant the next night and tried the maple syrup pie there. We were so disappointed by our first bites that we then went back to Aux Anciens Canadiens and waited an hour just to have another piece of their pie." Don't be tempted to forgo the cream with this pie; it perfectly complements the dessert's rich silkiness and balances the sweetness.
Categories Dairy Egg Dessert Bake Thanksgiving Fall Winter Gourmet
Yield Serves 8 to 10 (8-inch pie)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
- Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
- Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).
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