Maple Sugar Pie

Maple Sugar Pie

When making this recipe for tarte au sucre d'erable, 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. See the recipe for Maple Sugar Pie »Landon Nordeman

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.

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.

Ingredients

  • 1 14 cups flour
  • 1 12 cups plus 2 tbsp. maple sugar
  • 5 tbsp. unsalted butter, softened
  • 12 tsp. kosher salt
  • 1 egg, lightly beaten
  • 1 14 cups heavy cream
  • 14 cup milk
  • 14 cup potato starch

Instructions

  1. In a food processor, process flour, 2 tbsp. maple sugar, butter, 14 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 18″ 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.