By Studentchef on April 20, 2007
"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."
Serving Size: 1 (107 g)
Servings Per Recipe: 16
"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."