Recently at school, Buddy (DS-10) discovered an educational web
site that offers recipes from around the world. He's printed out
a couple that he wants to try (and recited with breathless horror
the ingredients in Polish "Black Pudding"). I can't access the
site from home, but here is Gourmet's version of the Maple Sugar
Pie that Buddy wanted to try. At first I thought it would be
"custardy", but there's no egg. Anyone ever made this?

Quebec Maple Sugar Pie
Gourmet | December 1997
Servings: Makes one 11 inch tart.

Ingredients

Pastry Dough
Pie weights or raw rice for weighting shell
1 cup granulated maple sugar
1/4 cup all-purpose flour
1 1/2 cups heavy cream

Accompaniment: whipped cream

Preparation

On a lightly floured surface with a floured rolling pin roll out dough
into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch
tart pan with a removable fluted rim and trim flush with rim. Chill
shell until firm, about 30 minutes.

Preheat oven to 425°F.

Lightly prick bottom of shell all over with a fork and line shell
with foil. Fill foil with pie weights or rice and bake shell in
middle of oven 15 minutes. Carefully remove weights or rice and
foil and bake shell until golden, about 8 minutes more. Cool shell
in pan on a rack. Shell may be made 1 day ahead and kept in pan,
covered, at room temperature.

Reduce temperature to 350°F.

In a bowl whisk together maple sugar and flour. Add cream and whisk
until smooth. Pour filling into shell and bake in middle of oven 45
minutes, or until fling is set. Cool pie to warm in pan on rack and
remove rim.

Serve pie warm or at room temperature with whipped cream.

--
Jani in WA

Little Malice wrote:
>
> Recently at school, Buddy (DS-10) discovered an educational web
> site that offers recipes from around the world. He's printed out
> a couple that he wants to try (and recited with breathless horror
> the ingredients in Polish "Black Pudding"). I can't access the
> site from home, but here is Gourmet's version of the Maple Sugar
> Pie that Buddy wanted to try. At first I thought it would be
> "custardy", but there's no egg. Anyone ever made this?

I made something similar. I tried Emeril's Tarte au Sucre. It was
incredible. We had some maple sugar hanging around the house for years so
it seemed like a good way to put it to use. It was so good that I went to
the local maple farm to get some more maple sugar. My heart skipped a beat
when I saw the price.



>
> Quebec Maple Sugar Pie
> Gourmet | December 1997
> Servings: Makes one 11 inch tart.
>
> Ingredients
>
> Pastry Dough
> Pie weights or raw rice for weighting shell
> 1 cup granulated maple sugar
> 1/4 cup all-purpose flour
> 1 1/2 cups heavy cream
>
> Accompaniment: whipped cream
>
> Preparation
>
> On a lightly floured surface with a floured rolling pin roll out dough
> into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch
> tart pan with a removable fluted rim and trim flush with rim. Chill
> shell until firm, about 30 minutes.
>
> Preheat oven to 425°F.
>
> Lightly prick bottom of shell all over with a fork and line shell
> with foil. Fill foil with pie weights or rice and bake shell in
> middle of oven 15 minutes. Carefully remove weights or rice and
> foil and bake shell until golden, about 8 minutes more. Cool shell
> in pan on a rack. Shell may be made 1 day ahead and kept in pan,
> covered, at room temperature.
>
> Reduce temperature to 350°F.
>
> In a bowl whisk together maple sugar and flour. Add cream and whisk
> until smooth. Pour filling into shell and bake in middle of oven 45
> minutes, or until fling is set. Cool pie to warm in pan on rack and
> remove rim.
>
> Serve pie warm or at room temperature with whipped cream.
>
> --
> Jani in WA