Maple Syrup has never been plentiful in the Laurentians. More frequently, families served pie with a brown sugar filling. This recipe was given to Nicole Kretz of Val-David by her mother, the late Fleur-Ange Vanier Rochon.
1 cup (250 ml) brown sugar
3 tablespoons (45 ml) all-purpose flour
1 cup (250 ml) whipping cream, light cream, or half milk and half cream
1 teaspoon (5 ml) vanilla extract or pinch of ground nutmeg
Pastry for double-crust, 8-inch (20 cm) pie
Pie Filling:
In a small saucepan, combine brown sugar, flour, and cream. Place over medium heat and bring to boil stirring constantly, until thickened. Boil for 2 minutes; remove from heat and stir in vanilla or nutmeg. Let cool.
On a lightly floured board, roll out half of the pastry and fit into pie shell and trim edges. Pour filling into pie shell. Roll out remaining pastry to place over filling. Trim pastry, crimp edges, and cut steam vents. Bake in preheated 375º F (190º C) oven for 40-45 minutes or until top crust is golden.
Pastry recipe:
(For additional flavoring substitute butter for part of the shortening or lard)
In a bowl, mix 2 cups of sifted all-purpose flour with 1/4 teaspoon of salt. With pastry blender, cut in 3/4 cup of chilled, cubed lard (or shortening), until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.
TIP: Pastry may be prepared several hours in advance
A Taste of Québec, 2nd Edition, Copyright © Julia Armstrong, 1990, 2001. Reprinted by permission of Hippocrene Books. For more information visit www.hippocrenebooks.com. To order cookbook call 718-454-2366 or email order@hippocrenebooks.com $16.95 214 pgs. ISBN 0-7818-0902-9