Richard Fontaine, chef of Restaurant La Grange de St-Charles in the town of St-Charles-sur-Richelieu, Que., wedded apples with maple in this creamy sugar pie. Granulated maple sugar is widely available in Quebec and sweetens without overpowering the apples. Elsewhere, light brown sugar is a good substitute.
- Portion size 10 servings
- 1 1/2 cup packed brown sugar
- 1 1/2 cup packed granulated maple sugar
- 1/2 cup evaporated milk
- 1/4 cup water
- 1/3 cup all-purpose flour
- 3 tablespoons butter softened
- 1 egg
- 4 cups thinly sliced apples
- 1 unbaked 9-inch single-crust pie shell
- 1/2 cup chopped walnuts
In saucepan, stir together sugar, milk and water over medium heat until dissolved; let cool. In bowl and using electric mixer, beat flour with butter. Beat in egg until smooth; gradually beat in sugar mixture. Add apples, tossing to coat. Spoon into pie shell; sprinkle with walnuts.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 40 to 45 minutes longer or until apples are tender and filling is set. Let cool on rack.