1/2 c -Cold water 1 Egg;lightly beaten
1/4 c Flour;all purpose 2 tb Butter
1 c Maple syrup;pure 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.
SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_
Yields
1 servings