Quebec Maple Sugar Pie
- Pastry Dough
- Pie weights or raw rice for weighting shell
- 1 cup granulated maple sugar*
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream
- Accompaniment: whipped cream
- *available at some specialty food shops and by mail order from Highland Sugarworks, tel. (800) 452-4012
- On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick).
- Fit dough into an 11-inch tart pan with a removable fluted rim and trim flush with rim.
- Chill shell until firm, about 30 minutes.
- Preheat oven to 425F.
- Lightly prick bottom of shell all over with a fork and line shell with foil.
- Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes.
- Carefully remove weights or rice and foil and bake shell until golden, about 8 minutes more.
- Cool shell in pan on a rack.
- Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 350F.
- In a bowl whisk together maple sugar and flour.
- Add cream and whisk until smooth.
- Pour filling into shell and bake in middle of oven 45 minutes, or until fling is set.
- Cool pie to warm in pan on rack and remove rim.
- Serve pie warm or at room temperature with whipped cream.
pastry dough, pie, maple sugar, allpurpose, heavy cream, accompaniment
Taken from www.epicurious.com/recipes/food/views/quebec-maple-sugar-pie-14526 (may not work)