If you are unfamiliar with this dish, let me introduce you by way of an aimless personal anecdote. If you are familiar with the dish, you can skip the next paragraph.
My father’s family lives near Ottawa, my mother’s near Sudbury. When I was little my family would sometimes drive between these two sets of relatives, following the Ottawa River valley, where there are lots of French communities, even on the Ontarian side of the border. Along the way we would always stop at a diner called Valois in the French town of Mattawa. For dessert they offered “sugar pie,” a tidy translation of tarte au sucre. While some versions of sugar pie are made with corn syrup or molasses (imagine a pecan pie without the pecans), I think the word “sugar” actually implies maple syrup, just as easterners might call a grove of maple trees a sugar bush, and the building where syrup is made a cabane à sucre, or sugar shack. Basically the dish is maple syrup thickened with flour and eggs, set in a pie shell.
This particular incarnation was a light, slightly sticky maple pudding in a short crust. In fact, the custard was so loose that if a slice was left to stand, the filling slowly ran onto the plate.
Sugar Pie
For the shell, bake off your favourite rich, short dough in a 10″ French tart pan. Here is my recipe. Be sure to dock and weight the dough while baking. Cool the shell thoroughly.
Ingredients
- 500 mL maple syrup
- 100 mL all-purpose flour
- 250 mL heavy cream
- 4 eggs, lightly beaten
- 50 mL butter
Procedure
- Whisk the flour into the cream, then stir this mixture into the maple syrup. Whisk in the egg yolks.
- Cook mixture over low heat until thick. Stir in the butter.
- Pour into expectant pie shell. Chill thoroughly.
- Eat with whipped cream.
Yes, you can tap birch in the city, and Western maple too if you can find them. Very cool. Keep us posted. Did you ever buy the birch syrup from Warren Bard at the OSFM? I may still have some but he no longer is in business. His syrups were incredible too. I miss the rosehip syrup too.
Hi Jennifer –
I didn't hear about Mr. Bard until after he stopped selling, but I later came across a bottle of his birch syrup at NAIT. It was fantastic. Definitely a craft product that Edmonton needs.
I will be excited to hear and taste the results of your tapping. Still have the big birch tree in my back yard. I could tap that if you think you will have time to process the sap.
One of the books of wine recipes that I bought when I first started making wine has a recipe for wine from birch sap too that might be right up your alley to try.
I read somewhere that it is not a great idea to process the syrup in the house as it produces high humidity (hence the sugar shacks). I've always theorized that the pots for deep frying turkeys would work really well for this purpose as is deep pot that can be set up outside with propane. I guess it depends on how many taps you installed and how much sap you get whether you need to do this outside.
Did you decide that the trees along the west side of the garage are maples too? Were you waist deep in snow to get to the trees?
Judy – I'd definitely have time to process any birch sap you could harvest. I think that a "low-boy," that is, a gas burner on a stand that you can run outside, would be perfect for reducing the sap. In the meantime the stove top will have to suffice.
I haven't had a good look at those other trees, yet.
Maybe knee deep…
I am sure Warren Bard woudl be happy to help you with what to do, Allan. I have his number – recall. YOu found it for me. This would be really wonderful. The time is definitely now. It would be great to reignite this interest and expertise in him.
:)
Valerie
Interesting. We planted a maple tree in our front yard in hopes to tap it some day but I have no idea how old the tree should be before attempting this.
Hi Bernadette. My sources tell me that the tree should be at least 10 inches in diameter. Mind you, I have no idea how long it takes a tree to get that big.
We should start an Edmonton maple syrup collective.
Now that you've had such success- will you buy a proper spile and bucket? I've tried half-heartedly the last few years to source this in Edmonton with no luck. I'd love to hear where you buy them if and when you do!
Hi Homesteader. For my two backyard trees, I'll most likely continue using the copper piping. If I ever get to tap a whole stand of trees, I'll track down some spiles.
I doubt there are spiles on any shelves in Edmonton stores. I would most likely order them from this shop in Ontario: atkinsonmaple.com
Tree tapping spiles, buckets, tubing & kits are available at the Old Strathcona Antique Mall.