LA GRANGE MAPLE SUGAR APPLE PIE

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La Grange Maple Sugar Apple Pie image

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.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Pies

Number Of Ingredients 9

1 1/2 cup(s) packed brown sugar or granulated maple sugar (375 ml)
1/2 cup(s) evaporated milk (125 ml)
1/4 cup(s) water (60 ml)
1/3 cup(s) all purpose flour (75 ml)
3 tablespoon(s) butter, softened (45 ml)
1 - egg
4 cup(s) thinly sliced apples (1 l)
1 - unbaked 9-inch single-crust pie shell
1/2 cup(s) walnuts, chopped (125 ml)

Steps:

  • In saucepan, stir together sugar, milk and water over medium heat until dissolved; let cool.
  • In bowl and using electric mixer, beat flour with butter.
  • Beat in egg until smooth; gradually beat in sugar mixture.
  • Add apples, tossing to coat. Spoon into pie shell; sprinkle with walnuts.
  • Bake 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.
  • Let cool on rack.

*** Explore more La Grange Maple Sugar Apple Pie Recipes »

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