Harvest Recipes ~ French Canadian Maple Pie

Every now and then a dessert can render me speechless. This French Canadian Maple pie is simply the best pie that I've ever tasted. Nothing needs changing. The only sadness I have is that my father didn't live long enough for me to bake it for him. He loved everything maple and this would have had  him rolling around like a cat with fresh catnip! Its amazing to me how 5 simple ingredients can blend together to create something so sublimely and intoxicatingly wonderful. My kitchen smelled as if I'd spilled  a bottle of syrup all over my wood stove...or like I'd stumbled into a sugar house in February.  When I cut into it the rich filling was still warm and the butter was dribbling out. Whipped cream was a bit like gilding the lily, but in the most perfect way. Ice cream would be too much...well maybe! All I can say is enjoy. It's just perfect and just in time for your Thanksgiving table. 


One prepared pie crust to line an 8-inch glass pie plate
2 eggs, room temperature
½ c. heavy cream 
1 2/3 c. packed brown sugar
1/3  cup of real maple syrup (preferably dark amber)
2 tsp. unsalted butter, melted


Preheat oven to 350° F. Beat together eggs and brown sugar until creamy.  Add cream, maple syrup and melted butter. Beat until smooth. Pour into prepared pie shell. Bake at 350°
F oven for 55 – 60 minutes until crust is golden and filling still quivers. It will set as it cools. Very rich – serve with  vanilla whipped cream. 

Note: a larger pie pan will require partially baking the crust. To do that, line the crust with aluminum foil and weight it down with pie weights. Usually 400 degrees for 10 minutes will be enough.