Ingredients
- 1 unsweetened 23 cm pie crust
- 120 g raisins
- 180 ml Quebec maple syrup
- 3 eggs
- 250 ml whole milk
- 100 ml 35% cream
- 5 ml vanilla
- 2 g cinnamon
- 1 g salt
Method
- Heat oven to 175°C.
- Spread raisins over the pie crust.
- Whisk maple syrup, eggs, milk, cream, vanilla, cinnamon and salt.
- Pour over raisins and bake 35–40 minutes until the custard is set.
- Cool 1 hour before slicing.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace 200 g sugar with 180 ml maple syrup; reduce milk from 310 ml to 250 ml; bake at 175°C, about 15°C below a typical 190°C custard-pie oven.
Why Quebec maple syrup: Raisin custard pie is a historic farmhouse dessert whose egg-and-milk method readily accepts maple. Maple reinforces the dried-fruit caramel notes and is a local Quebec alternative to refined sugar.
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 →