la grange maple sugar apple pie
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Richard Fontaine, chef of Restaurant La Grange de St-Charles in the town of St-Charles-sur-Richelieu, Que., wedded apples with maple in this creamy sugar pie. Granulated maple sugar is widely available in Quebec and sweetens without overpowering the apples. Elsewhere, light brown sugar is a good substitute. By The Canadian Living Test Kitchen.
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yield
8 -10
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For la grange maple sugar apple pie
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1 1/2 cpacked brown sugar or granulated maple sugar (375 ml)
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1/2 cevaporated milk (125 ml)
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1/4 cwater (60 ml)
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1/3 call purpose flour (75 ml)
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3 Tbspbutter, softened (45 ml)
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1egg
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4 cthinly sliced apples (1 l)
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1unbaked 9-inch single-crust pie shell
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1/2 cwalnuts, chopped (125 ml)
How To Make la grange maple sugar apple pie
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1In saucepan, stir together sugar, milk and water over medium heat until dissolved; let cool.
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2In bowl and using electric mixer, beat flour with butter.
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3Beat in egg until smooth; gradually beat in sugar mixture.
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4Add apples, tossing to coat. Spoon into pie shell; sprinkle with walnuts.
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5Bake in 425F (220C) oven for 15 minutes; reduce heat to 350F (180C) and bake for 40 to 45 minutes longer or until apples are tender and filling is set.
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6Let cool on rack.
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