Maple Pie: Inspired by The Canadian Food Experience Project
I experienced my first Canadian Sugar Shack in April 2011 visiting the Vallée de la Batiscan for a Slow Food Canada National Conference. It was as I had imagined inside my childhood memory created by the stories my teachers told. A long walk down a slushy path in a densely Maple treed forest led to a cabin in the woods, smoke swirling out of the chimney. It was white with red trim. The day was grey. Everything was grey and cold and wet. Opening the single door into the small dark cabin, warmth wrapped me in the scent of the wood-burning ovens coupled with the aroma of strong coffee brewing on the stovetops. There was no Maple Sugar Pie that day, but there was maple syrup all over the eggs and bacon from breakfast. I could not imagine such a combination, but it was sublime. It wasn’t until the first round-up of The Canadian Food Experience Project when Liliana and Aube each wrote about their first authentic Canadian Food Experience by sharing their Maple Syrup Pie or Tarte au sirop d’érable recipe that I was compelled to make my own. I had never tasted this traditional French Canadian pie.
I made both: Liliana’s recipe, above, left and Aube’s recipe, above, right.
Liliana shared the recipe from the Gallant Sugar shack. See the silky smooth texture of that pie? Her photo of this silken texture had me salivating.
Aube’s story through her video gathering Maple sap, from making the syrup to making the pie was pure Canadiana. I had to make her family recipe.
Maple Pie: The Origin of Maple pie or Tarte au sirop d’érable
And the origin of this Maple Pie? Tarte au sirop d’érable is a traditional Canadian pie from Quebec which is believed to have originated, in a similar form, in France or Belgium made with sugar as is the much more common Quebec specialty the Tarte au sucre or Sugar Pie. The North of France is the largest sugar-producing region in the country and the only region where people use brown sugar, or vergeoise, in desserts like the sumptuous Tarte au sucre with its golden brown-sugar filling as the settlers in the townships of New France imported brown sugar and molasses from the Antilles, (which Bridget elaborates on in this Canadian Food Experience Post). However, for most in the more remote areas of New France, maple trees were the only reliable source of sugar. Each spring, a year’s supply of dark maple sugar loaves were produced, stored, and later shaved with a knife when the need for sweetener arose. As many of the French from this region emigrated to Canada, it is likely that they brought this traditional pie recipe with them and perhaps this is how the Maple Pie or Tarte au sirop d’érable evolved. Maple sugar pie often includes brown sugar to provide the depth of flavour that the original Tarte au sucre possesses.
Aube’s recipe on the left, Liliana’s recipe on the right.
Sweet delicious winter pies, made with everyday staples found in every larder in the early settling days were designed to fight the cold by bulking up on calories. Some of these old-fashioned favorites, include raisin pie, suet pie, and Tarte à la ferlouche, a molasses and raisin pie that translated means Plain Pie or Sullen Pie. However, the most Quebecois of all today, revered by grand-mères and grand-pères and their children alike, is Tarte au sucre traditionnelle, or the Traditional Sugar Pie. It appears that Tarte au sirop d’érable has not yet achieved the widespread status of the plain Tarte au Sucre Traditionnelle, though it is served with relish in great celebratory style every Spring in most Sugar Shacks across the region and found more on the table in family homes than in the restaurants.
The silken texture of The Gallant Sugar Shack Maple Syrup Sugar Pie is irresistible
Maple Pie: What is a Maple pie or a Tarte au sirop d’érable?
I had no frame of reference for Tarte au sirop d’érable, or the Tarte au sucre as I had only seen photographs of each, and had never tasted either. A description that I read said that “both resemble a pecan pie without the pecans.” However, I beg to differ. Aube’s Maple pie or Tarte au sirop d’érable possesses a depth of caramel maple flavour coupled with a tongue coating of this sweet smooth luxury that is addictive. Whipped cream or créme Anglaise oddly tempers the richness of this specialty and adds another pleasurable dimension to the experience. Liliana’s pie from the Gallant Sugar Shack includes brown sugar and the not-so-traditional sweetened condensed milk. The texture of the pie is surprisingly light and very caramel custard-like. However, with the opportunity that few get for a side-by-side tasting, Aube’s pie is surprisingly far more flavourful. Now, I need to find the quintessential Tarte au Sucre recipe to compare to the Tarte au sirop d’érable.
Either way, it is clear to understand why this pie is so popular. It is absolutely delicious and I am thrilled to have experienced another traditional French Canadian recipe.
Maple Pie: Making two Different Recipes for Tarte au sirop d’érable
I used my traditional pie pastry recipe and started with Liliana’s recipe for the Gallant Sugar Shack Pie: so easy! Just stir together the ingredients and into the pastry they go.
Aube’s recipe used only Maple Syrup for the sweetener, cream, butter and a little flour which is used in a Tarte au sucre. Cooking the syrup for 5 minutes, until it thickens is key.
Tempering the hot ingredients with the cold is also important before mixing them together.
The filling was more translucent. I roll the extra pastry dough under the edges and crimp.
Maple Pie: Let’s Compare the Recipes!
The Gallant Maple Syrup pie is on the left, and Aube’s is on the right: Liliana’s Gallant pie is also below.
Aube’s Maple Syrup Sugar Pie follows. You can see the difference in the texture, though both are smooth. Neither is gritty.
Traditional Canadian Maple Pie
Ingredients
- 1 cup medium or amber maple syrup
- ½ cup brown sugar
- ¾ cup 2% Carnation condensed milk
- 2 eggs
- 1 unbaked pie crust
Instructions
-
Preheat oven to 350° F
-
Whisk the first four ingredients in a bowl until well blended
-
Pour ingredients into unbaked pie crust
-
Bake for 45 minutes
-
Remove pie from oven; center of pie will jiggle
-
The pie will continue to bake slowly resulting in a silky texture
Traditional Canadian Maple Pie
Ingredients
- 1 batch of your favourite pie crust pastry
- 1 1/2 cups pure maple syrup
- 1/2 cup butter
- 1/2 cup whipping (35%) cream
- 2 tsp all-purpose flour
- 1/4 tsp salt
- 2 large eggs
Instructions
-
Roll out the dough and place it in a 9-inch pie plate; chill until the filling is ready
-
Preheat oven to 325ºF
-
In a heavy saucepan over medium heat, bring maple syrup to a gentle boil and cook, reducing the heat if necessary, for 5 minutes
-
Remove saucepan from heat; stir in the butter until melted
-
Stir in cream
-
Transfer 1/2 cup of mixture to small bowl; whisk flour and salt into it; add mixture back into saucepan
-
Continue whisking; allowing to cool slightly
-
Beat eggs; whisk into saucepan mixture
-
Pour filling into pie shell and bake until centre is golden brown, bubbly, and firm when lightly touched (about 45 minutes)
Well I may just have to make that next time I’m in charge of bringing dessert to a family function! Looks great!
It is certainly easy, Phil… Vanja is not a caramel fan, so didn’t lap it up, but everyone else was smacking their lips til the last bite.
🙂
Valerie
Every winter I still make my mother-in-law sugar pie recipe. It has eagle brand and it’s delicious. Your pies turned out beautiful. In Québec you will always find sugar pie in every houses during the Christmas holiday. It’s a tradition 🙂
So, Helene,
Do you differentiate Maple Syrup Sugar Pie from the Traditional Sugar Pie sans syrup in Quebec? Interestingly, the name seems to be used interchangeably at times; yet, other times, the distinction is of vital importance.
🙂
V
My sister brought me some maple syrup she’d boiled outside over an open fire with her grandchildren. I think your pie is deserving of a cup of it. 🙂
Maureen,
Interestingly, I wouldn’t use that precious liquid gold in the pie if you expect it to taste “Mapley”. But, if you want the true Canadian experience, by all means… enjoy!
🙂
V
Maureen,
I wouldn’t use your precious liquid gold in this pie if you expect it to taste “Mapley” as it doesn’t; however, if you are interested in experiencing the authentic French Canadian experience, but all means – enjoy!
🙂
V
Valerie, this is so timely. I’m working on a collaboration with an American baker friend who has been studying pastry in Paris. I am going to attempt to make some kind of fancy French pastry with his help and he would like to try his hand at something authentically Canadian. Of course, I came right over to the Canadian Food Project for ideas! I’m going to send him the link to this post. And now I’ve got to get that pie picture out of my head… xoxo!
Great, Lyndsay! What a busy gal you are. I, too, have a blog post titled: “French Tarts” that includes 2 basic French pastry methods and was taught at one of my cooking classes by a gal from France. You may want to take a peek.
🙂
V
Oh. My. Goodness. Here in Australia we have no tradition of sugar pies, but I’m damn sure I’m ready to start one after seeing this. Maple syrup is pricey and there is a very limited selection here in Oz, but I’ve just come back from Canada with bags overloaded with as much as I could carry – so I’m good to go!
Amanda!
Thanks for stopping by! I will have to drop over to your site and see what you are up to.
🙂
V
What an interesting pie, Valerie! I bet it tastes sublime.
Liz,
It was pretty yummy, all right!
🙂
V
There are so many different recipes for Maple Syrup Pie. What a great idea to make these two recipes and compare the results. Since I have already made the Gallant Maple Syrup pie, I will have to try the Traditional Maple Syrup pie recipe. Great post Valerie!
Liliana
Curious about what you think of the other recipe! Can’t wait to see how it goes.
🙂
V
Hi Valerie,
I am confused. Which recipe results in the very silky result?
I’ve used both but did not get the “silky” result. We had tarte au sucre in Quebc city ths summer at le veal d’or. Silky and wonderful.
Thanks,
Michael
Hi, Michael,
The Gallant pie had the silkier texture, even evident in the photos, but the other pie had a much better flavour. The texture was tighter, still smooth, but not as loose as the Gallant pie.
Hope that helps!
Did you make both of these recipes and neither had a nice texture? Is that what you are saying? Both of mine did, so that is unfortunate!
Thanks for chiming in. We shall now be on the quest for the recipe from le veal d’or, eh?
🙂
Valerie
Just made the 2nd recipe now. The only change I did was cooking it for an extra 15 minutes longer as it was still very liquidy at 45 minutes. I used a generic tender flake deep dish 9 inch pie crust which cooked up well. The inside of the pie was still a bit warm and was messy when cut up into slices. I would have waited until it was cooled right through however I needed to taste it before work 😛 This pie has a very egg like texture and taste to it, reminds me a lot of French toast. It’s sweet but not as sweet as the last pie I made which was a brown sugar pie. I’ll have to see what the taste/texture turns out like after it sets in the fridge. Thanks for the recipe 🙂
Hi, Ashley!
Yes, cutting it warm makes a huge difference to the texture, taste, and mouth feel… kind of like eating warm bread… not like that – but that much of a difference …warm bread is gummy and raw tasting, etc…
I would love to hear what you think afterward. You know, I don’t think I will be making the pie often. Maybe once a year, or so. It is just not built into who I am as a Canadian, but I want to acknowledge it as a traditional cultural food, so definitely want to work it into my repertoire.
Sincerely appreciate the feedback.
🙂
Valerie
Hey 😀
I’m eating another piece now after work and I do prefer it chilled. It seemed to unite the flavors better. This pie was a hit with the bf! Usually he just says “it’s good” when I make him sweet treats but when he bit into this pie he went “Mmmm!” with a happy expression lol. I’ll be making this up again for an Xmas party next weekend 🙂 Thanks again!
Now that IS great to hear. Sincere thanks, Ashley, for adding your insight and personal experience to this recipe.nThat is what an interactive blogging community is all about – and have fun at your party!
🙂
V
for your recipe for maple sugar pie you state 3/4 cup 2% condensed milk!!!!!!!just exactly which is it? is it sweetened condensed milk or evaporated milk…there is a HUGE difference between the two!
thanks!
Hi Gidget
Maybe you are thinking of evaporated milk? This recipe says condensed milk which is exactly the same thing as sweetened condensed milk – and the photo of the milk in the can is also in the pictures.
The script and information in the post is consistent. I sure hope this helps and that you enjoy your pies!
Valerie
I disagree that it is consistent. The recipe specifies Carnation brand, which is generally evaporated milk, and the pictures show Eagle brand, which is sweetened condensed milk.
I made the pie with evaporated milk because of what the recipe said – Carnation Brand and no mention of sweetened. I did not realize until the following day that the pictures showed Eagle brand.
This is a very easy mistake to make when your post is so specific yet contradictory. You should stick to the normal descriptions of things eg Sweetened Condensed Milk to avoid confusion.
Greetings, “a”!
I am not sure what “it” is as it is in your first sentence and referring to nothing other than my recipe title, but I will see how I can assist. Carnation Brand makes both sweetened condensed milk and evaporated milk. It seems that you are familiar with only one. Condensed milk is always sweetened. I am sorry you didn’t know this. I included the exact recipe as written by the original author and used the ingredients that I could get locally. I prefer Eagle Brand to Carnation in the condensed milk arena, so I used it. But, I did follow the exact recipe. I just used a different brand of the same product. When using a recipe from another person, it is most appropriate to leave it as that person wrote it. I hope this helps. The recipe was clear: condensed milk. Not evaporated. I am sorry you made the assumption that Carnation means only evaporated milk. If you google Carnation Condensed Milk you will see many images of it. When I write my own recipes, I do exactly what you suggest. You must be new to my site.
I am so sorry you had this experience. I hope you give it another go!
Sincerely,
Valerie
Made Aube’s recipe in tarts this last weekend. It was seriously the best thing EVER. Found that using a dark coloured pan made me lower the heat to 300 degrees with fantastic results. The filling was enough for 24 3″ tarts. I whipped up some heavy cream and kept it unsweetened to counter the sweet filling and man oh man! did that ever work well! Thanks so much for this! Been on the hunt for a good maple sugar pie and after some trial and error, I think I’ve found my keeper.
Wonderful!
It always takes trial and error. Different altitude, terroir (ingredients vary), and ovens are different. But, if you cook, you can make it work… and that is the beauty of trying.
YUM!
🙂
V
Hi there,
I have a friend that has moved from Canada to australia. We have meet through our young children at school. My Canadian friend is feeling a little home sick and I’m preparing a Canadian themed dinner for our families this weekend as a surprise. Hopefully it will cheer her up. I’m going to try this maple pie but would love a suggestion for a couple of mains and appetisers. Thank you Sara
Sara,
I sent you an email – but until I know where in Canada, regionally, I cannot be of much help.
🙂
V
As a Quebecer born and raised, tarte au sucre and tarte a l’erable are two different delicacies:) if they are done right, the sugar pie is thick, creamy and sweet, while the maple syrup tastes completely like maple syrup. Eggs ruin the flavor of both fillings and take away from the taste which is why you don’t taste a big difference with your recipes.
For the pastry, pâté brisée works best.
I don’t think there is enough space to write the recipes for both on here, do a few tips.
Using eggs to thicken results in a less pure taste, some people use it, many do not.
35 percent cream instead of carnation, a little flour and/or cornstarch is used as the thickener.
For the tarte a l’erable, usually 1 1/2 cups of maple syrup, a few big spoonfuls of brown sugar, heavy cream and butter are the ingredients.
For the perfect texture, cooling in the fridge overnight is the trick.
I believe you can copy and paste your recipes here! I am tickled pink to hear from you and would love to take another stab at a comparison post with your personal recipes if you would be so kind! Education is key, and I so appreciate you chiming in.
🙂
Valerie
Maxime, I would love to try your recipes, too! Not sure what proportions of ingredients to use for the tarte à l’érable.
I agree to no eggs.
My Maple syrup pie receipe uses 1.5 c. maple syrup, 1 c. whipping cream, 1/4 c. water mixed with 1/4 c. cornstarch. In pot on top of stove, whisk and heat maple syrup and cream, add cornstarch mix. Continue whisking and bring to a boil. Cook on a low boil, continuously whisking for 2 minutes. Pour into a baked pie shell. Cool for at least 3 hours.
Btw in reply to another poster. My Quebecois ancestors arrived in 1680 from France.
Dear Gloria
I just love reading these stories and memories.
Thank you so much for sharing.
Big hug
Valerie
What year was sugar pie FIRST made?
Hi Skyler
No one knows this for sure, but most likely shortly after Canada was settled as these recipes were inspired by the ones the settlers brought with them from home.
🙂
Valerie
Hi, i just read one of your posts about the settlers bringing this recipe over, well i wonder only because i am a Native American Indian and proud but i remember that my Great Grandmother used to make this pie and at the time she was 114 yrs old so… Do you see where i am heading with my thoughts?. By the way, I love your site and keep up with all the YUMMY recipes!!!
April!
Wonderful to hear from you – and I do see where you are coming from… in Europe, there is history of Sugar Pie, exactly like this, but with a different sugar than Maple Syrup, as early as the late 1600’s… and as the French are renowned for their pastries, it makes sense to me that this morphed into Maple Pie from that recipe – whether the french or our own people did it – it seems to me that would be where the inspiration came from… but I was quoting the research! I am THRILLED to learn of your great grandmother! I would be over the moon to hear of other favourite recipes from her. Where are you from? Seriously, it is thrilling to hear from you as finding out Canadian aboriginal culinary tradition is very difficult.
Hugs, and thanks for chiming in!
Valerie
I grew up in a French Canadian family. My dad made sugar pie every few weeks. Here is his recipe.
Take a 9″ unbaked pie shell -(home made or from the frozen ones at the grocery). Fill the pie shell with dark brown sugar, and then pour over about half of a can of evaporated milk – (not the sweetened condensed milk).
Bake about 15 minutes at 450F then reduce to 350 for about 30 minutes. Allow to cool before cutting and serving.
This is really good with either whipped cream or ice cream on top.
Now that is the first time I have ever heard of this recipe, Collette! Love that you have shared it. Thank you!
Cannot wait to try it!
Hugs,
Valerie
Hi Valerie
Being a native Quebequer, we do both the sugar pie and maple syrup pie. Your pie is actually in the oven now. I cannot wait to see how it comes out bc I made one similar last night and it was horrible. I will let you know
Thank you
Peg
Peggy!
How did it go? Inquiring minds want to know. So far, feedback has been very positive.
Fingers Crossed!
🙂
Valerie
Can this pie recipe be made into tarts?
Most pies can be made into tarts like cakes can be made into cupcakes – but it will be your expertise to determine the baking time. Often, there will be more pastry necessary with tarts, but not always.
Hope this helps.
Valerie
This pie is a tradition in my family dating back for generations. I’m not sure why but we call it foolish pie. Something about my great-grandfather being an Irish Quebecer and not being able to say the French name properly. However, our recipe is just brown sugar, maple syrup, and milk, in equal parts. Thickened with flour in the processes mentioned above for the stove top version. No eggs. It is not the same thing as sugar pie, and even many maple pies you find in stores will be more the pecan pie type version. The key to this pie is the rich creamy texture. So rich but so good.
Thanks, Jen,
Love your family story and your recipe. The names we call our favourite recipes are so special.
🙂
Valerie
Will Table Cream (heavy – red carton) have the same results as ‘whipping cream’?
Hi Lisa,
Whipping cream is 35% fat content. If your table cream is the same fat content, it will work.
Cheers,
Valerie
PS Sorry to clarify: my question was regarding the ‘Traditional Canadian Maple Pie (version of the recipe by Kitchen Vignettes)
1/2 cup whipping (35% cream)
Whipping cream only, as stated – Just wondering if ‘Table Cream’ works too?
Hi LIsa,
It’s not my recipe, but whenever you change an ingredient in baking, the recipe consistency will change.
Maybe she will answer you.
🙂
Valerie