Maple Syrup Pie

Title: Maple Syrup Pie

Categories: Canadian, Pies

Yield: 1 servings

1/2 c -Cold water

1 Egg;lightly beaten

1/4 c Flour;all purpose

2 tb Butter

1 c Maple syrup;pure

1 Pie shell;

8 " baked

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

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

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

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

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

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

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

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

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

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

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

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

everywhere.)

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

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

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

cool.

2nd decade chapter,