Sugar Pie Recipe
Sugar pie is a Quebec classic. It's very popular, especially around the holidays. It's quite popular here in Maine too, considering the strong French influence. It's 50/50 whether French or Spanish will be the alternate language on an ATM, even in York county.
This recipe is printed on the top of a can of Maple Syrup that my dear friends Ray and Pascale brought me from a sugar shack near them. It's in French and English, but the English is a translation of the French. It's good, but I will further translate. I'm hoping to have some for Christmas.
My Mother In Law Yvonne's Maple Sugar Pie
1 1/4 Cup Maple Syrup
3/4 Cup Water
4 Tbsp Cornstarch
2 Tbsp Water
A knob of Butter (I'm told this is like a cube cut from a stick, maybe a little less.)
Handful Pecans (Optional)
1 Baked 9" Pie Shell
Bring syrup and 3/4 cup of water to boil. Mix the cornstarch with 2 Tbsp of water and add to the boiling syrup mixture. Cook (I'd say simmer) stirring constantly until the mixture is transparent. Remove from heat and add butter. Cook (simmer) for five minutes and pour into baked pie shell. Sprinkle on pecans if desired. Serve cold.
This recipe is printed on the top of a can of Maple Syrup that my dear friends Ray and Pascale brought me from a sugar shack near them. It's in French and English, but the English is a translation of the French. It's good, but I will further translate. I'm hoping to have some for Christmas.
My Mother In Law Yvonne's Maple Sugar Pie
1 1/4 Cup Maple Syrup
3/4 Cup Water
4 Tbsp Cornstarch
2 Tbsp Water
A knob of Butter (I'm told this is like a cube cut from a stick, maybe a little less.)
Handful Pecans (Optional)
1 Baked 9" Pie Shell
Bring syrup and 3/4 cup of water to boil. Mix the cornstarch with 2 Tbsp of water and add to the boiling syrup mixture. Cook (I'd say simmer) stirring constantly until the mixture is transparent. Remove from heat and add butter. Cook (simmer) for five minutes and pour into baked pie shell. Sprinkle on pecans if desired. Serve cold.
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