Sunday, March 14, 2010
Happy ∏ Day!
It's March break week, which means that all the kids are in Florida, teachers are enjoying a well-earned week off, and us supply teachers are wondering if we'll get any calls when the break is over. I think we always wonder that. Actually, I'm trying to fight off all the germs I caught from the kindergartners, but I won't go into any detail about that.
For Pi Day, I decided to make a maple sugar pie. It's so easy--a pie crust and 3 ingredients, and it helps me use up my maple sugar so I can get some new stuff. It's sugaring off time, and my family live in the 'maple syrup capital of Ontario', I kid you not. There are tons of sugar bushes around, and I visit every year. If they are boiling sap, the smell is heavenly, and you should bring a lawnchair and just camp out beside the boiler. It's like a maple sauna.
My mother and I went this morning and got 4 litres of syrup: 2 each of light and amber. I visited the evaporator room, sampled everything they had and had some taffy on snow too. They didn't have any maple sugar, so that means another trip soon.
Maple Sugar Pie
1 baked pie crust or tart shell, cooled
1 cup maple sugar
¼ cup flour
1½ cups whipping cream
Preheat oven to 350℉. Whisk maple sugar and flour together and add cream. Stir well. Pour into pie crust and bake for 35-45 minutes, until just set. Cool. Serve warm or at room temperature. This is traditionally served with unsweetened cream, whipped or not.
The pie has a creamy, custardy filling, and is very maple-y. Brown sugar can be substituted, but it won't be the same at all. Some versions call for eggs and evaporated milk, but this one has the purest flavour, I think.