Backwoods Pie

January 2, 2012

Back in the Maritimes there’s a dessert called Backwoods Pie. It’s a cross between the traditional Canadian dessert, sugar pie, and a standard maple syrup pie.  I found a recipe for  Backwoods Pie in the cookbook Out of Nova Scotia Kitchens.  I tested it and then tweaked the ingredients.  This pie is very sweet, obviously, but if you have some spare quality maple syrup,  it’s a good way to use it and a good way to make people happy too.

Dough

• 1 cup flour
• 6 tablespoons unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt

Mix together the flour, sugar and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough cold water to make a smooth dough, about 2 – 3 tablespoons. Cover and chill for 30 minutes.

Roll the dough and line a 9″ pie pan.

Filling

• 1 cup brown sugar
• 1 cup maple syrup
• 1/2 cup heavy cream
• 1/4 cup flour
• 2 eggs
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt

Preheat oven to 350°F.
In a bowl, mix all the ingredients together except the flour. Sift in the flour a little at a time. Pour the mixture into the pie crust. Cook for at least 45 minutes. You want it dry but it must still tremble in the middle. Leave to cool on a rack.

Serve it with a loose whipped cream.

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