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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Maple Syrup Pie

  3. Categories: Canadian, Pies

  4. Yield: 1 servings

  5. 1/2 c -Cold water

  6. 1 Egg;lightly beaten

  7. 1/4 c Flour;all purpose

  8. 2 tb Butter

  9. 1 c Maple syrup;pure

  10. 1 Pie shell;

  11. 8 " baked

  12. Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth,

  13. rich filling, typically shallow and very sweet. Variations of the

  14. tradtional recipes are still popular in Quebec. ... Syrup, sugar or molasses pies of all kinds were popular in every region in poineer days. In

  15. Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au

  16. sucre) made use of local maple syrup and maple sugar when available, or borwn sugar for economy.

  17. Backwoods Pie , using brown sugar plus maple or corn syrup, appears in

  18. early Nova Scotia cookbooks as well as national books such as the Five

  19. Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la

  20. melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly

  21. spiced and thickened with bread crumbs. Shoofly Pie, most common in

  22. Mennonite areas, had molasses and brown sugar filling with crumbs on top.

  23. In the early years, when ingredients were scare, molasses was a standby

  24. everywhere.)

  25. Whisk water with flour until smooth; stir into syrup in small heavy

  26. saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,

  27. about 7 minutes. Stir in butter until melted. Pour into pie shell. Let

  28. cool.

  29. 2nd decade chapter,


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