cat lover
07-05-2007, 07:46 PM
This recipe is from Restaurant Aux Anciens Canadiens in Quebec, Canada
Pastry dough
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
2 tsp unsalted butter, melted
Unsweetened Whipped Cream
Preheat oven to 350 degrees..Roll dough into an 11" round on a lightly floured surface with a floured rolling pin and fit into an 8" glass pie plate. Trim excess dough and crimp edges.Whisk together brown sugar and eggs till creamy. Add cream, syrup, and butter then whisk till smooth. Pour filling into pie shell.Bake pie in lower third of oven till 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). Makes 1~ 8" pie
Pastry dough
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
2 tsp unsalted butter, melted
Unsweetened Whipped Cream
Preheat oven to 350 degrees..Roll dough into an 11" round on a lightly floured surface with a floured rolling pin and fit into an 8" glass pie plate. Trim excess dough and crimp edges.Whisk together brown sugar and eggs till creamy. Add cream, syrup, and butter then whisk till smooth. Pour filling into pie shell.Bake pie in lower third of oven till 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). Makes 1~ 8" pie