Winter weather, you want to stick around? Fine. I’ll get good use out of all those sweaters I bought on end-of-season sale. I’ll drink the cozy loose leaf winter teas I still have from Christmas. I’ll plan to go skiing for the second time in my life on the 30th of March. Fine. It’s going to be great. I will make my own silver linings. But I am not impressed and I am not resigned.
Ways I’ve tried to make spring happen while it still feels like -20 in the mornings: paint the kitchen; rearrange the furniture; over-water the indoor plants; listen to my melting snow playlist on full volume. Now it’s time for the big guns: cooking with maple syrup.
This pie is fast, forgiving, and so much Canadian spring. I like it slivered, a few bites of gooey custard and crunchy pecans and the thinnest elegant crisp of sugared crust. And it’s perfect for this winter-spring crossover: while the maple syrup season hasn’t happened yet, it’s around the corner, and in the meantime it’s definitely cold enough to gather your friends around a slice of pie.
Maple Syrup Pie
pastry for one 9-inch pie
1 cup lightly packed brown sugar
2 tbsp flour
1 cup maple syrup
1 tbsp butter, melted
1/2 cup nuts, roughly chopped
1 tsp vanilla
pinch of salt
1. Roll out pastry to line a 9-inch pie plate. Arrange the pastry in the plate, trimming as necessary. Set aside.
2. In a large bowl, add the following ingredients, beating with a fork until combined after each addition: 2 eggs; brown sugar and flour; maple syrup, butter, nuts, vanilla, and salt.
3. Pour the mixture into the prepared pie shell. Bake at 400 degrees for 35 minutes, or until the surface of the pie is evenly set. Cool before serving.