1 1/2 c Maple syrup
1 c Whipping cream
1/4 c Cornstarch
1/4 c -Cold water
1 Pie shell, 9";baked, crust
In a saucepan, combine maple syrup and cream. Blend in cornstarch and
water together until smooth.
Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened.
Pour filling into baked pie shell and let cool until set.
Recipe serves 6-8
Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup.
Recipe source: A Taste of Quebec by Julian Armstrong