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SimonB

Canadian Maple Pie

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Canadian Maple Pie

 

 

 

 Pastry:

Combine 125g butter with 250g plain flour.

Result is crumby with butter streaks.

Add warm water until it becomes pastry-like.

Put in refrigerator for at least 15 mins.

Take out and roll and fold several times.

 

 

 

 

Filling:

Ingredients:

1 and ½ cups pure maple syrup

1 cup heavy cream

¼ cup cornstarch

¼ cup cold water

 

Directions:

In a medium saucepan, whisk together the syrup and heavy cream.

In a separate bowl, whisk together the cornstarch and water.

Heat the maple mixture over medium to medium-high heat while whisking in the cornstarch liquid.

Bring this mixture to a boil and cook for 2 minutes, stirring constantly. 

Cook at a low boil being careful not to scorch the bottom. 

The mixture will thicken.

Pour into the pie shell and refrigerate until set. 

Store pie refrigerated.

 

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