I had the most AMA-zing gastronomical feast at Chef Martin Picard’s Au Pied de Cochon in Montreal last week. It incontestably stands as one of the most perfect dining experience of all my travels. Yes, it was that good!!
Even though we were stuffed beyond belief we still had to try Chef Picard’s signature dessert simply called ‘Sugar’ Pie. A modest dish highlighting his love for maple syrup.
Back in town the pie was still haunting my dreams. Even though I had already ordered my copy of Chef Picard’s new cook book “Sugar Shack Au Pied de Cochon”, my impatience got the better of me and I researched the web to make one for myself. I also managed to stumble across few of Chef Picard’s recipes on-line. Since the oven was going to get heated, might as well put it to good use. Dinner menu emerged – Tourtière du Shack (Meat Pie) and Maple Sugar Pie….
Maple Syrup Pie
I am amazed at how just a few ingredients can produce such sublime effect. Another fine example of the timeless beauty of French cuisine, no?
- Pate Sucre (Sweet Dough):
- 1.5 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 tsp salt
- 9 tablespoon chilled unsalted butter
- 1 egg yolk
- For Filling:
- 1 1/2 cups packed light brown sugar
- 2 large eggs at room temperature
- 1/2 cup heavy cream
- 1/3 cup pure maple syrup (preferably dark amber)
- 2 teaspoons unsalted butter, melted
- To serve: confectioner’s sugar or good quality vanilla ice-cream
- To make the sweet dough: Pulse salt, flour, and sugar in a food processor until combined. Add cubes of unsalted butter and pulse until the butter is cut like pea in the flour mixture. Add the yolk and pulse until the dough starts to come together in big clumps. Lightly knead the dough, shape into a thick disc, wrap, and chill it for at least 4 hours.
- Roll out chilled dough into an 12-inch round on a lightly floured surface with a floured rolling-pin to fit into an 8-inch pie or roll six small 6-inch circles to fit mini tartlet pans with removable bottoms.
- Whisk together brown sugar and eggs until well blended and creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell or divide amongst 6 tartlet pans.
- In a preheated 350°F, bake pie in lower third of oven until pastry is golden and filling puffs, approximately 50 minutes for one pie or 35 minutes for mini pans. Cool to room temperature. Serve with a generous dusting of confectioner’s sugar or good quality vanilla ice cream. Enjoy!!
By the time I completed this post, Chef Picard’s cook book arrived…Woohoo! It’s time to stock up on maple syrup and get cracking in the kitchen…Until next time, have a deliciously sweet weekend!!
Here’s a shot of the decadent meat pie we had for dinner.
Recipe adapted from Epicurious, Dori Greenspan, and Chef Martin Picard.