Name: Anita Pion Selec
Class Year: 1988
Country of Residence: Bosnia Herzegovina
Why is this recipe great? What’s its backstory?
This pie is known as “sugar pie” to French-Canadians and it gives baklava a run for its money with sweetness! This recipe has been in my family for over a hundred years. There are many versions of this made in French-Canadian homes. This is the simplest and the sweetest.
Maple Syrup Sweetness Overload Pie
Serves 3-6 . Takes approx 1 hour.
Ingredients:
- Pie crust for the bottom of a smaller pie plate approximately 15 cm (6 inches). If using a larger pie plate, increase ingredients.
- One big handful white pastry flour (no bread flour)
- One big handful white sugar
- 2/3 cup maple syrup (Grade A or higher (medium amber or higher in current grading system)
- Note: I have added the cup measurements. My grandmother never bothered to measure, she just eyeballed it.
- 1/3 cup milk
Instructions:
Combine flour and sugar and put in the pie crust. Add the syrup and then the milk on top of them, mix lightly with fingers, being careful not to scrape the pie crust on the bottom.
Bake for about 40 – 50 minutes at 375 Fahrenheit degree (approximately 190 Celsius). The ingredients will bubble while being baked.
Take out when pie is golden on the top and the ingredients have coalesced into a semi soft solid mass, it is okay if it is still a little liquid.
The good thing about this inexact recipe is that no matter how it turns out, it will be very sweet. You can adjust the maple syrup and the milk to make it either less or more liquid. If your pie gets very brown on the top, it doesn’t matter, you can just peel off that layer and enjoy the sweetness underneath.
No photos available – it doesn’t look beautiful, but in this case, never judge a book by its cover!!
Source:
Family recipe