maple syrup pie from cabane à sucre au pied de cochon

maple syrup pie from cabane à sucre au pied de cochon

Ingredients

  • 2 pie crusts (20 cm diameter)
  • 355 ml (1 ½ cup) dark maple syrup
  • 125 ml ( ½ cup) cream 35%
  • 100 g butter
  • 10 g (1 tbsp) flour
  • 3 eggs

Method

  1. In a saucepan, put to a broil the maple syrup and the cream. Remove from heat.

  2. Melt the butter in the mix and incorporate the flour. Let cool down.
  3. Preheat the oven to 190°C (375°F)
  4. Cook the pie crusts about 15 minutes until golden. Reduce the oven to  150°C (300°F). 
  5. Once the mixture is at room temperature, add the eggs and stir gently.
  6. Pour the mixture into the 2 pie crusts.
  7. Continue the cooking at 150°C (300°F) for 25 to 30 minutes. The maple syrup pies are ready once the center is no longer liquid or until there is a slight boiling at the edges of the crust.

Original recipe from: Cabane à sucre au Pied de Cochon

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