DISH RESEARCH · Dish
Maple Syrup Pie
Also known as: Tarte au sirop d’érable
Quebec maple pie with a flaky butter crust and smooth amber-maple cream filling.
About Maple Syrup Pie
Maple syrup pie is a Quebec dessert associated with maple season and sugar-shack cooking. This profile follows Ricardo's complete butter-crust version with an amber maple, cream and egg filling.
Amber maple syrup supplies concentrated caramel and woodsy sweetness, while cream and egg round the filling. The butter pastry adds a savoury richness that balances the maple.
The pie has a golden, flaky shell and a smooth amber-brown filling that sets softly when cool. A cut slice holds cleanly while retaining a glossy, custard-like centre.
Allergens in this recipe
Contains: Wheat (gluten), Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Maple Syrup Pie
Ricardo's Quebec maple syrup pie.
- All-purpose wheat flourCrust structure and filling thickener
- Baking powderCrust lift
- SaltSeasoning
- Unsalted butterFlaky pastry richness
- Ice waterPastry hydration
- CornstarchFilling thickener
- Amber maple syrupDefining sweetness
- Heavy creamRich filling
- EggCustard structure
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- All-purpose wheat flour:
- Baking powder:
- Salt:
- Unsalted butter:
- Ice water:
- Cornstarch:
- Amber maple syrup:
- Heavy cream:
- Egg:
Origins & food traditions
Ricardo identifies maple syrup pie as a Quebec maple-season classic and supplies a complete crust-and-filling recipe; the publication’s maple-season collection independently calls it a classic of the classics.
Countries
- Canada
- CanadaCatalogue link pending review
Cuisines & regions
- Canadian Cuisine
- Quebec Cuisine
- French Canadian Cuisine
- Quebec CuisineCatalogue link pending review