[an error occurred while processing this directive] Maple Sugar Pie - Steven and Chris
Maple Sugar Pie

Maple Sugar Pie


This recipe is the real deal. Chef Jonathan Collins shares a 100-year-old recipe for maple sugar pie that can easily be turned into tarts.

Maple Sugar Tarts


1 cup dark maple syrup
2 cups dark brown sugar, packed
4 whole large eggs
370 millilitres (1 can) condensed milk
2 tablespoons melted butter
1 teaspoon vanilla
pinch fine sea salt
3 cups all purpose flour
3/4 cup cubed butter, frozen
1/3 cup cubed shortening, frozen
1/4 cup white sugar
pinch sea salt
cold water as needed


For the Crust

  1. Combine flour, cubed butter, shortening, sugar and salt in a food processor, pulse until sand texture.
  2. Incorporate ice water very slowly. Keep adding until dough comes together.
  3. Drop the dough onto a floured work surface and form into a disk.
  4. Wrap in plastic wrap, pressing flat, and refrigerate for at least one hour.
  5. Place the dough onto a floured work surface and roll until one quarter inch thick.
  6. For Pie: Use the rolling pin to roll up dough and transfer to pie plate.
  7. For Tarts: Cut circles from the dough that are about two inches larger than your muffin molds. Chef Jonathan used a bowl to easily create the shape.
  8. Use a fork to prick the dough on the bottom and sides. This allows the crust to become flakey and not wet when baking.

For the Filling

  1. In stand mixer with paddle, combine brown sugar, eggs, melted butter, vanilla and salt. Blend until smooth.
  2. Add condensed milk and maple syrup. Blend until smooth.
  3. Pour into pie or tart shells and bake in an oven at 325 F for 50-60 minutes or until firm.

Serving Size: 8


Also on CBC