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Maple Syrup Pie

m
Maryld Nov 16, 2011 12:48 PM

I have had a Thanskgiving request for this pie. I found a nice looking recipe that uses maple syrup and brown sugar. I have maple sugar on hand too and wondered if it would be too much with double maple--any thoughts?

Also, is maple sugar a one to one substitute with brown sugar?

Thank you all.

  1. r
    rainey Nov 16, 2011 01:03 PM

    I don't know the answer to your question but I *do* know that this recipe which is exclusively maple syrup is wonderful! Very mapley without being overbearing. We had it for Thanksgiving dessert last year and I know I will do it again.

    http://smittenkitchen.com/2007/11/nut...

    2 Replies
    1. re: rainey
      m
      Maryld Nov 16, 2011 01:06 PM

      Oooh--that looks good. Does the nutmeg enhance rather than "block" the maple flavor?

      1. re: Maryld
        r
        rainey Nov 16, 2011 06:02 PM

        I haven't tasted it in a year but so far as I can remember, there was nothing about this pie I'd tinker with personally. I say that as a person who loves both maple syrup and nutmeg.

        Before I made it I toyed with the idea of topping it with a brown sugar meringue but after we had it we were equally divided about whether it would add to it or distract from it. It's a simple, straight forward maple custard pie. And sometimes that's exactly the right note just as it is.

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