la grange maple sugar apple pie
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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prep time
15 Min
cook time
40 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 1/2 cups packed brown sugar or granulated maple sugar (375 ml)
- 1/2 cup evaporated milk (125 ml)
- 1/4 cup water (60 ml)
- 1/3 cup all purpose flour (75 ml)
- 3 tablespoons butter, softened (45 ml)
- 1 - egg
- 4 cups thinly sliced apples (1 l)
- 1 - unbaked 9-inch single-crust pie shell
- 1/2 cup walnuts, chopped (125 ml)
How To Make la grange maple sugar apple pie
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Step 1In saucepan, stir together sugar, milk and water over medium heat until dissolved; let cool.
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Step 2In bowl and using electric mixer, beat flour with butter.
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Step 3Beat in egg until smooth; gradually beat in sugar mixture.
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Step 4Add apples, tossing to coat. Spoon into pie shell; sprinkle with walnuts.
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Step 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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Step 6Let cool on rack.
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