Tarte au sirop d'erable "This classic sweet of
old Quebec has a smooth, rich filling, typically shallow and very sweet.
Variations of the traditional recipes are still popular in Quebec.
Syrup, sugar or molasses pies of all kinds were popular in every
region in pioneer days. In Quebec Maple Syrup Pie (Tarte au sirop
d'erable) and Sugar Pie (tarte au sucre) made use of local maple syrup
and maple sugar when available, or brown sugar for economy.
Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
early Nova Scotia cookbooks as well as national books such as the Five
Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
molasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
spiced and thickened with bread crumbs.
Shoofly Pie, most common
in Mennonite areas, had molasses and brown sugar filling with crumbs on
top. In the early years, when ingredients were scare, molasses was a
standby everywhere.)
Recipe source: The 2nd decade chapter A
Century of Canadian Home Cooking
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