Maple Syrup Pie

Makes 1 x 12” pie
Level of Difficulty: medium


Brown Sugar 1 cup
35% Cream 1 cup
Maple Syrup ½ cup
Eggs 2
Vanilla ½ tsp

Paté Brisée

Makes 4 pie crusts


Cold Unsalted Butter 375 grams
Salt 10 grams
Sugar 30 grams
Flour 500 grams
Egg Yolks 1
Whole Milk 100 ml


With the paddle attachment in an upright mixer, beat together the butter, flour, salt and sugar until the butter is incorporated.

Mix together milk and egg yolk and add to the mixer while on low speed, just until incorporated.

Place the mixture on the counter and bring the dough together by smearing a little bit at a time with the heel of your hand against the counter. You’ll progressively push a little at a time from the one pile of dough until you’ve made a second pile of dough.

Cut the dough into 4 pieces and refrigerate. The dough freezes well for later use.

Use one piece of the dough, roll out and place in a 12” shallow tart pan.

Bake until lightly brown (using pie weights) at 350 degrees…approximately 20 – 25 minutes, then let cool

Beat eggs and sugar until well combined with a whisk. Add the cream, maple syrup and vanilla and continue to beat until thoroughly blended.

Pour into a pre-baked pie shell (shallow 12” tart pan) and bake at 325 degrees for 35 to 45 minutes until the centre is set.

Cool and serve with whipped cream.

This recipe was created by Michael Sullivan, chef of the Merrill Inn, 343 Main Street East, Picton, Ontario K0K 2T0. Telephone: 613-476-7451.

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