The Food Corner

By Paul Cormier, Salamanders of Kemptville

Pour les francophones dans le coin, j’ose espérer que vous connaissez déjà cette belle recette de Tarte au sucre d’érable. Sinon, la voici dans l’autre langue. Herein, please find the recipe for Maple Sugar Pie. You should be able to speak French (Canadian) soon after the first bite…

Tarte au sucre d’érable

Ingredients

For the crust

1 1/cups of all-purpose flour

½ teaspoon of baking powder

½ cup of cold and diced butter (preferably unsalted)

3 tablespoons of ice water and maybe a bit more

For the filling

2 tablespoons of cornstarch

2 tablespoons of flour

1 ½ cups of maple syrup (amber or dark)

½ cup of 35% cream

1 egg

Preparation

For the crust

1. Combine the flour and baking powder in a food processor

2. Add the butter and pulse a bit at time to make pea-size pieces

3. Add the water and pulse again; the dough will now start to form

4. If you need to add a bit more water, then remove the dough

5. Flour a surface and roll out your dough to a thin 1/8 inch crust

6. Place your crust in a 9 inch pie plate (glass please); remove excess dough

7. Place in the fridge for a good half hour

For the filling

1. Combine the cornstarch and flour in a bowl

2. Add the maple syrup and whisk till smooth

3. Add the cream and egg and whisk till smooth

4. Pour into your prepared and refrigerate crust

Meanwhile, you have pre-heated your oven to 400F. You pop your pie in the oven for about 45 minutes or until the filling has set. Let cool and then, if you wish, refrigerate before serving (that’s my preference). Serve with a scoop of vanilla ice cream on which you have drizzled a couple of tablespoons of maple syrup. Yum!!!

Let me know if this pie satisfies your sweet tooth at pcormier@ranaprocess.com.