- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 6-8
Description
Preheat oven to 200°C (400°F).
Ingredients
- Shortcrust pastry (homemade or store-bought) (Yields 2 crusts of approximately 9 inches (23 cm) each)
- 2 ¼ cups
- flour
- 560 ml
- 1
- pinch of salt
- 3/4 cup
- butter, cold and diced
- 180 ml
- 1/3 cup
- ice water
- 80 ml
- Filling (for one crust)
- 1/2 cup
- brown sugar
- 125 ml
- 1/4 cup
- flour
- 60 ml
- 1 ½ cups
- 35% heavy cream or 15% cooking cream
- 375 ml
- 1/2 cup
- maple syrup
- 125 ml
- 2 tsp.
- vanilla extract
- 10 ml
- Fleur de sel (optional)
- Maple sugar flakes (optional)
Directions
- Step 1
- Filling: In a saucepan, whisk together the brown sugar and flour. Add the cream and maple syrup. Bring to a boil, whisking constantly. Continue to cook until mixture is thick, approximately 5 minutes. Remove from heat, add the vanilla, and let cool.
- Step 2
- Shortcrust pastry: In a bowl, combine the flour and salt. Add the butter and mix with your hands until crumbly texture is obtained. Add a bit of water if necessary. Do not overwork the crust. On a floured surface, roll out the crust and then use it to line a 23 cm (9 inch) pie plate.*
- Step 3
- Pour the filling into the crust, sprinkle with fleur de sel and maple flakes (if desired), then bake in the oven approximately 40 minutes, or until filling is set. *If desired, use the second crust to cover the first and brush with egg wash (a mixture of water and egg yolk). You can also form a lattice with strips of your shortcrust pastry, or double the filling recipe to make two sugar pies. Freezes well.
