Tarte au Sirop d'Érable (Maple Syrup Pie)

Having an end-of-November birthday is kind of depressing when you’re a university student – everyone is too busy with final projects and papers to spare a couple hours to celebrate with you. Or they’re watching the Grey Cup.

Anyway, in 2009 I was going to school in Montreal, and when my birthday rolled around I decided to book a hotel, get on a train, and have a holiday in Quebec City by myself.



It might make me sound like a loner, but it was actually one of the best birthdays I’ve had. I got dressed up and went to the opera, wandered around Vieux-Québec and the Plains of Abraham, and shopped at the indoor farmer’s market. Romantic weekend for one? Don’t mind if I do!

While I was in Vieux-Québec I stopped at a cafe to escape the cold. I got a coffee and the sweetest, creamiest slice of maple pie:

Maple pie + black coffee = rocket fuel

So I thought it would be appropriate to do a maple recipe, since I think it’s still technically sugaring-off season (or as I like to call it, “MAPLE TIME!”)

Sugaring Pie
Adapted from Ricardo Larrivée’s Tarte du temps des sucres recipe
Makes 1 nine-inch pie/5-6 four-inch tarts

Pastry
1 cup all-purpose flour 

1 tablespoon sugar 

1 pinch of salt 

1/3 cup cold unsalted butter, cubed 

1 egg 

1 tablespoon cold water

Filling
3 tablespoons cornstarch 

3 tablespoons water 

1 cup maple syrup
1/3 cup brown sugar, lightly packed 

1/4 cup 35% 
cream
1 egg, lightly beaten 

2 tablespoons unsalted butter 



Pastry
In a food processor combine the flour, sugar and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the egg and water. Process again until the dough just begins to form. Add a bit more water if needed. Remove the dough from the food processor and form a disc with your hands.

On a lightly floured work surface, roll out the dough and line a 23-cm (9-inch) pie plate (I made five 4-inch tarts instead). Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 425 °F (220 °C).

Cover the pastry crust with aluminum foil and fill with dried beans or pie weights. Bake for 8-10 minutes or until the crust looks dry. Remove the foil and beans and bake for about 8-10 minutes or until the crust is cooked and golden brown. Allow to cool. 


Filling
In a saucepan off the heat, dissolve the cornstarch in the water. Add the maple syrup, sugar, cream and egg. Whisk to combine.

Bring to a gentle boil, stirring constantly with a whisk. Simmer for about one minute, then remove from heat.

Add the butter and stir until melted. Pour into the pie shell(s). Let them cool for a bit and refrigerate for about 3 hours or until the filling is firm.