Recently at school, Buddy (DS-10) discovered an educational web
site that offers recipes from around the world. He's printed out
a couple that he wants to try (and recited with breathless horror
the ingredients in Polish "Black Pudding"😉. I can't access the
site from home, but here is Gourmet's version of the Maple Sugar
Pie that Buddy wanted to try. At first I thought it would be
"custardy", but there's no egg. Anyone ever made this?
Quebec Maple Sugar Pie
Gourmet | December 1997
Servings: Makes one 11 inch [censored].
Ingredients
Pastry Dough
Pie weights or raw rice for weighting shell
1 cup granulated maple sugar
1/4 cup all-purpose flour
1 1/2 cups heavy cream
Accompaniment: whipped cream
Preparation
On a lightly floured surface with a floured rolling pin roll out dough
into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch
[censored] pan with a removable fluted rim and trim flush with rim. Chill
shell until firm, about 30 minutes.
Preheat oven to 425°F.
Lightly [censored] bottom of shell all over with a fork and line shell
with foil. Fill foil with pie weights or rice and bake shell in
middle of oven 15 minutes. Carefully remove weights or rice and
foil and bake shell until golden, about 8 minutes more. Cool shell
in pan on a rack. Shell may be made 1 day ahead and kept in pan,
covered, at room temperature.
Reduce temperature to 350°F.
In a bowl whisk together maple sugar and flour. Add cream and whisk
until smooth. Pour filling into shell and bake in middle of oven 45
minutes, or until fling is set. Cool pie to warm in pan on rack and
remove rim.
Serve pie warm or at room temperature with whipped cream.
--
Jani in WA