Prep 10 mins
Cook 20 mins
This recipe came with the theme of the week which was Sugaring Off or Cabane A Sucre as we like to say in Quebec. This makes two pies, but I don't think I'll have to explain more than that as the directions below will do all the explaining. For some reason Zaar won't let the list include an amber type of maple syrup, but it is part of the recipe, and you can use that or the one of the other type of maple syrup listed below.
- 2 unbaked unpricked 9-inch pie shells (homemade or store bought)
- 158.51 ml unsalted butter, softened
- 354.88 ml packed light brown sugar
- 5 large eggs
- 473.18 ml medium maple syrup or 473.18 ml dark maple syrup
- 2.46 ml vanilla extract
- Have all ingredients at room temperature and put oven rack in middle position. Preheat the oven to 450 degrees F.
- In a bowl, cream butter, then cream in sugar.
- Add eggs and beat well. Stir in syrup and vanilla and beat well.
- Pour evenly into both pie shells and bake for 10 minutes. Lower temperature to 350 degrees F and bake 15 to 20 minutes more, or until filling puffs up and seems almost to be simmering.
- Immediately remove from oven and cool. Serve at room temperature. 16 servings Each pie serves 8 slices.
Excellent pie if you really like maple syrup. It is a really sweet pie, so make sure you cut it into small pieces. I used the dark amber maple syrup for the extra flavor. After I turned the oven temp back to 350 degrees, I baked the pie for 25 minutes. This allowed the pies set up better in the center. I entered this recipe in the Pennsylvania Maple Festival in Meyersdale and took 2nd place.
This turned out totally different than what I thought it would be. It is like a pecan pie without the pecans. Very sweet and tasty. Would work perfect for Thanksgiving dinner.