1 1/2 c Maple syrup
1 c Whipping cream
1/4 c Cornstarch
1/4 c -Cold water
1 Pie shell, 9″;baked, crust
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
_A Taste of Quebec_ by JULIAN ARMSTRONG posted by Anne MacLellan