Ingredients
- 1 unsweetened 23 cm pie crust
- 250 ml Quebec maple syrup
- 250 ml 35% cream
- 30 g flour
- 25 g butter
- 1 egg
- 2 g salt
Method
- Heat oven to 175°C.
- Whisk maple syrup, cream, flour, egg and salt until no lumps remain.
- Pour into the pie crust and dot with butter.
- Bake 35–40 minutes until the filling is puffed and gently set.
- Cool 1 hour; serve warm or at room temperature.
Conversion and rationale
Original sweetener (classic version): 250 g brown sugar
Conversion used: Replace 250 g brown sugar with 250 ml maple syrup; reduce cream from 310 ml to 250 ml; bake at 175°C, about 15°C below a typical 190°C oven.
Why Quebec maple syrup: Sugar pie is a classic French-Canadian dessert, and maple syrup is its most traditional regional sweetener. The syrup contributes a smoother caramel character and Quebec provenance.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →