Canadian National Dishes

Québec Maple Syrup Pie (Tarte au sirop d’érable)

This Québec maple pie has a tender butter pastry shell and a smooth, amber-syrup custard filling. The maple flavour leads, while cream and egg give the centre a soft, sliceable set. Plan ahead: the dough chills before baking, and the pie needs time to cool completely.

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A wide tabletop view of a Québec maple pie and one slice, arranged on the right with pale open space to the left; the amber filling and golden crust are visible.
A wide composition leaves room beside the maple pie and its cleanly cut slice.
Prep 25 minutes
Cook 45 minutes
Total 220 minutes
Calories About 435 kcal per serving
Ingredients ↓
Overview

Québec Maple Syrup Pie (Tarte au sirop d’érable)

Tarte au sirop d’érable is a Québec dessert built around maple syrup, with a smooth filling baked in pastry. Québec recipes include both stovetop-thickened fillings and baked cream-and-egg versions. This recipe follows the baked custard approach: amber maple syrup stays at the centre of the flavour, while a measured amount of flour and cornstarch helps the filling set. No single formula is presented as universal.

The filling will still move slightly when it leaves the oven. It firms as it cools, so wait until the pie is fully set before cutting. A glass pie plate makes it easier to monitor browning underneath, and a foil shield can protect the pastry edge if it darkens ahead of the centre.

Practical

Practical

  • Keep the butter cold and handle the pastry just until it comes together.
  • Whisk the starch into the syrup gradually to avoid lumps.
  • Cool the pie fully before slicing; the filling needs time to set.
Ingredients

Ingredients

Butter pastry

  • 190 g all-purpose wheat flour, plus a little for rolling
  • 2.5 ml baking powder
  • 1 g fine salt
  • 115 g unsalted butter, cold and diced
  • 45 ml ice water

Maple filling

  • 30 ml cornstarch
  • 30 ml all-purpose wheat flour
  • 375 ml amber maple syrup
  • 125 ml 35% cream
  • 1 large egg
Directions

Directions

Method

  1. Make and chill the pastryCombine the flour, baking powder and salt. Cut in the cold butter until the mixture has pea-size pieces. Add the ice water and mix just until the dough comes together. Shape into a disk, wrap and refrigerate for 30 minutes.

  2. Roll the shell and heat the ovenOn a lightly floured surface, roll the dough to about 3 mm thick. Fit it into a 23 cm glass pie plate, trim and crimp the edge, then refrigerate while the oven heats to 200°C. Position a rack in the lower third.

  3. Mix the fillingWhisk the cornstarch and flour in a bowl. Gradually whisk in the amber maple syrup until smooth and no dry starch remains. Whisk in the cream and egg until uniform, without whipping in excess air.

  4. Fill the pastryPour the filling into the chilled, unbaked shell. Set the pie on a rimmed baking sheet to catch any drips.

  5. Bake until setBake on the lower rack for about 45 minutes, until the edges are set and the centre has a gentle wobble. Check the centre with a clean digital thermometer; the egg filling must reach 74°C. If the crust browns too quickly, loosely shield its edge with foil.

  6. Cool and serveCool the pie at room temperature for 2 hours, until the filling is fully set, then cut into eight portions. For later service, cover and refrigerate after cooling; serve chilled or let a slice stand briefly at room temperature.

Practical

Practical

Serving

The pastry can be made a day ahead, wrapped and refrigerated; let it sit just long enough to roll without cracking. If it softens while shaping, chill the lined pie plate for 10 minutes before filling. The pie can be baked the day before serving and kept covered in the refrigerator after it cools.

Make-ahead

Do not leave the egg-and-cream pie at room temperature for more than 2 hours. Refrigerate leftovers covered and use within 2–3 days. If you prefer it warm, reheat an individual slice until it reaches 74°C, then let it cool briefly before eating.

Nutrition

Nutrition

  • Serving sizeOne-eighth of the 23 cm pie
  • CaloriesAbout 435 kcal
  • CarbohydrateAbout 65 g
  • ProteinAbout 4 g
  • FatAbout 18 g
  • FibreAbout 1 g
  • SodiumAbout 75 mg

Rounded estimate using generic USDA FoodData Central SR Legacy composition values. Maple syrup is modeled from a pure syrup entry; cream and butter vary by brand. Values are approximate and are not a product-label or laboratory claim.

Allergens and food safety

Allergens and food safety

This pie contains wheat/gluten, milk and egg. Check ingredient labels for additional allergens and cross-contact statements. Keep egg and cream refrigerated until needed; wash hands and equipment after handling raw egg. Bake the centre of the egg filling to at least 74°C, confirmed with a clean digital thermometer. Cool the pie only until set and no longer than 2 hours before covering and refrigerating. Use refrigerated leftovers within 2–3 days; if serving warm, reheat to 74°C.

Closing notes

Closing notes

  • The result: A smooth, maple-forward Québec pie in a tender butter crust.
  • The decisive technique: Let the centre reach a safe set, then cool the pie completely before slicing.