Not many dishes exemplify true Canadian goodness like the Maple Syrup Pie. Served around the holidays, or for special occasions, this simply-made pie is both beautiful and delicious. My Grand-Mother probably would not approve of this microwaveable version, but those of us who have a limited amount of time to bake will be thankful. The pie dough leaves are optional but create an Autumnal flair.
- 1 3/4 cups pure maple syrup
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 1/4 cups whole milk
- 2 large eggs, slightly beaten
- 3 tbsp unsalted butter, room temperature
- 1 9-inch Press-In Shortbread Pie Crust, baked
Decorative Leaves Ingredients (Optional):
- 1 store-bought, refrigerated rolled pie crust
- 1 large egg
- 3 tbsp whole milk
- 1 tbsp sugar
- Place all pie ingredients, except for the crust, in a large, microwaveable bowl. Whisk well to incorporate all the ingredients. Note that there will initially be lumps due to the butter.
- Microwave on high for 9 minutes, whisking every 2 minutes to smooth out the mixture.
- Pour mixture into the baked pie crust and refrigerate at least 2 hours.
- Heat oven to 350 degrees.
- Roll out the pie crust, cut 5-6 leaves using a cookie cutter. Place the leaves on an ungreased cookie sheet.
- Whisk the egg with the milk. Using a pastry brush, brush the leaves with the egg mixture, then sprinkle a bit of sugar on the surface of each leaf.
- Bake at 350 degrees for 10 minutes, or until golden brown.
If using leaves, place on the surface of the finished pie.
Notes: Pie can be covered with plastic wrap and refrigerated up to 4 days. If doubled or tripled, the pies can easily be frozen wrapped in plastic wrap, then in aluminum foil.