Maple Sugar Pie

Chef Neil Higginson,
Fort Gibraltar

This classic dessert is a true slice of French-Canadiana. Serve this sweet, rich treat with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Ingredients
Pastry
1 1/4 cups all-purpose flour
2 tsp sugar
1/4 tsp salt
7 Tbsp cold butter
3 Tbsp cold water

Maple Sugar Filling
1 cup maple or light brown sugar
1/4 cup all-purpose flour
1/4 cup pure maple syrup
3/4 cup whipping cream

Method
Pastry

1. In a medium-sized bowl, mix together flour, sugar and salt.
2. Using a pastry cutter, cut chilled butter into flour until mixture resembles coarse sand with pea-sized pieces of butter still visible.
3. Sprinkle cold water onto mixture. Using hands, toss gently a few times until it forms a ball. Don’t over work dough.
4. Separate dough into two balls and flatten slightly into thick disk shapes. Wrap discs in plastic wrap and chill in fridge for several hours.
5. Preheat oven to 375˚F.
6. Remove pastry from fridge.  Dust counter with flour and roll out a disc using rolling pin. (Pastry from second disk can patch any tears in crust or frozen for later use.)
7. Gently transfer pastry to standard pie pan and bake for 15 mins.
8. Remove from oven and cool completely.

Maple Sugar Filling

1. Preheat oven to 350˚F.
2. In a medium-sized bowl, gently whisk together sugar and flour until mixture is smooth with only a few, small sugar lumps.
3. Add maple syrup and whipping cream. Whisk until smooth, watery consistency.
4. Pour mixture into pre-baked pastry shell.
5. Bake for 40 mins.
6. Cool and serve with whipped cream.

Yield 2 servings