Ingrients & Directions
1 1/2 c Maple syrup 1/4 c -Cold water
1 c Whipping cream 1 Pie shell, 9″;baked, crust
1/4 c Cornstarch
Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais,
who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near
Riviere du Loup.
In saucepan, combine maple syrup and cream. Blend in cornstarch and water
together until smooth. Bring filling to a boil over medium heat and cook
for 2 minutes, stirring constantly until thickened.
Pour filling into baked pie shell and let cool until set. SERVES 6-8
SOURCE: _A Taste of Quebec_ by Julian Armstrong
Yields
1 servings