I first made this recipe like a creme brulee and the taste was wonderful though a little runny. Next I tried it as a pie. I followed the recipe per the letter however the pie never set. I left it in about 30-35 minutes hoping it would set, however had to pull it out before the crust got too brown. It looks nice and taste great, but is more of a soup then a pie.
Maple Sugar Pie
When making this recipe for Tarte au Sucre d'Érable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. This recipe first appeared in The Sweet Life, a story about Quebec's second-largest maple syrup-producing region, Bas-St-Laurent.
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Credit: Landon Nordeman
INGREDIENTS
1 1/4 cups flour1 1/2 cups plus 2 tbsp. maple sugar
5 tbsp. unsalted butter, softened
1/2 tsp. kosher salt
1 egg, lightly beaten
1 1/4 cups heavy cream
1/4 cup milk
1/4 cup potato starch
INSTRUCTIONS
1. In a food processor, process flour, 2 tbsp. maple sugar, butter, 1/4 tsp. salt, and egg until a dough forms; transfer to a work surface and form into a flat disk. Wrap dough in plastic wrap and refrigerate for 1 hour. Roll dough to 1/8″ thickness; transfer to a 9″ pie plate and refrigerate.2. Heat oven to 400°. In a food processor, process remaining maple sugar and salt with heavy cream, milk, and potato starch until smooth. Pour into lined pie plate and drape edges of dough over filling; bake for 10 minutes. Reduce oven temperature to 375° and continue baking until crust is golden brown and filling is set, 20–25 minutes.
