Maple Syrup Pie
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Maple Syrup Pie
  Maple    Syrup    Pie  
Last updated 6/12/2012 12:52:33 AM. Recipe ID 14284. Report a problem with this recipe.
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      Title: Maple syrup pie
 Categories: French can, Pies
      Yield: 1 servings
    1/2 c  -Cold water
    1/4 c  Flour;all purpose
      1 c  Maple syrup;pure
      1    Egg;lightly beaten
      2 tb Butter
      1    Pie shell;8 " baked
  Tarte au sirop d'erable "This classic sweet of old Quebec has a
  smooth, rich filling, typically shallow and very sweet. Variations of
  the traditional recipes are still popular in Quebec. ... Syrup, sugar
  or molasses pies of all kinds were popular in every region in pioneer
  days. In Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar
  Pie (tarte au sucre) made use of local maple syrup and maple sugar
  when available, or brown sugar for economy.
   Backwoods Pie , using brown sugar plus maple or corn syrup, appears
  in early Nova Scotia cookbooks as well as national books such as the
  Five Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or
  tarte a la molasses in Quebec) and Lassy Tart (in Newfoundland) was
  usually lightly spiced and thickened with bread crumbs. Shoofly Pie,
  most common in Mennonite areas, had molasses and brown sugar filling
  with crumbs on top. In the early years, when ingredients were scare,
  molasses was a standby everywhere.)
  Whisk water with flour until smooth; stir into syrup in small heavy
  saucepan. Stir in egg; cook over medium -low heat, stirring, until
  thick, about 7 minutes. Stir in butter until melted. Pour into pie
  shell. Let cool.

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Recipe ID 14284 (Apr 03, 2005)

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