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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came with the theme of the week which was Sugaring Off or Cabane A Sucre as we like to say in Quebec. This makes two pies, but I don't think I'll have to explain more than that as the directions below will do all the explaining. For some reason Zaar won't let the list include an amber type of maple syrup, but it is part of the recipe, and you can use that or the one of the other type of maple syrup listed below. Ingredients:
2 unbaked unpricked 9-inch pie shells (homemade or store bought) |
2/3 cup unsalted butter, softened |
1 1/2 cups packed light brown sugar |
5 large eggs |
2 cups medium maple syrup or 2 cups dark maple syrup |
1/2 teaspoon vanilla extract |
Directions:
1. Have all ingredients at room temperature and put oven rack in middle position. Preheat the oven to 450 degrees F.
2. In a bowl, cream butter, then cream in sugar.
3. Add eggs and beat well. Stir in syrup and vanilla and beat well.
4. Pour evenly into both pie shells and bake for 10 minutes. Lower temperature to 350 degrees F and bake 15 to 20 minutes more, or until filling puffs up and seems almost to be simmering.
5. Immediately remove from oven and cool. Serve at room temperature. 16 servings Each pie serves 8 slices.
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