Aux Anciens Canadiens Maple Syrup Pie

Name: Aux Anciens Canadiens Maple Syrup Pie
Ingredients: 1 8- or 9-inch pie crust, partially pre-baked; 1 1/2 cups packed light brown sugar or blend of brown and maple sugars; 2 large eggs at room temperature; 1/2 cup heavy cream; 1/3 cup pure maple syrup (preferably dark amber); 1 teaspoon Rain’s Choice pure Vanilla Extract; 2 teaspoons unsalted butter, melted; Crème fraîche or unsweetened whipped cream for garnish

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Author : Patricia Rain

Ingredients

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1 8- or 9-inch pie crust, partially pre-baked1 1/2 cups packed light brown sugar or blend of brown and maple sugars2 large eggs at room temperature1/2 cup heavy cream1/3 cup pure maple syrup (preferably dark amber)1 teaspoon Rain’s Choice pure Vanilla Extract2 teaspoons unsalted butter, meltedCrème fraîche or unsweetened whipped cream for garnish

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Instructions

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Step 1

Preheat oven to 350°F.

Step 2

Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively. Bake 20 minutes, or until very lightly golden brown but not completely baked.

Step 3

Whisk together brown sugar and eggs until creamy. Add cream, maple syrup, butter, then whisk until smooth. Pour filling into pie shell.

Step 4

Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).

Step 5

Serve slightly warm with crème fraiche or unsweetened whipped cream.