Dark or amber maple syrup gives this rich, sweet pie the best flavour. Serve with whipped cream.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2009
MethodPastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, tossing with fork and adding a little more water if necessary to form ragged dough. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 1/2-inch (1 cm) overhang; fold overhang under and flute edge. Sprinkle with walnuts (if using).
In large bowl, whisk eggs with brown sugar until creamy; whisk in maple syrup, cream and flour until smooth. Pour into pie shell.
Bake on foil-lined baking sheet in bottom third of 375°F (190°C) oven until pastry is golden and filling is puffed and dry to the touch but still trembles, 40 to 45 minutes. Let cool on rack.
Nutritional facts Per serving: about
- Sodium 140 mg
- Protein 6 g
- Calories 465.0
- Total fat 17 g
- Cholesterol 125 mg
- Saturated fat 9 g
- Total carbohydrate 73 g
- Iron 17.0
- Folate 29.0
- Calcium 7.0
- Vitamin A 11.0