Canada is known for having a maple leaf on the country's flag. Canadians like everything maple, including syrup, liquor, food and hockey (the Toronto Maple Leafs). Chef Anna Olson makes delicious bakes from her kitchen in Canada. This week Rob chose one of Anna Olson's recipes, which involves maple. Rob is not baking his maple cream pie in a kitchen in Canada, but it might be just as cold in areas of Canada as it is in Wisconsin this weekend.
Canadians can be heard saying "eh" when speaking. I find it an interesting part of the dialect but, of course, many Americans make fun of that practice unless they are close to the Canadian border where they might also use that interjection. As an example: "The weather is nice." becomes "The weather is nice, eh?" The "eh" is similar to the use of "right?"
Maple Cream Pie
from Chef Anna Olson
Makes one 9-inch pie
Serves 8 to 10
Ingredients
Pecan Crust
1 ¼ cup (105 g) graham cracker crumbs
¼ cup (30 g) finely chopped pecans
¼ cup (60 g) unsalted butter, melted
Maple Pecans
1 cup (140 g) pecan halves
2 Tbsp (30 mL) pure maple syrup (dark, if possible)
pinch salt
pinch cinnamon
Filling
¾ cup (175 mL) pure maple syrup (dark, if available)
½ cup (115 g) unsalted butter, cut into pieces
1 cup (250 mL) whipping cream
4 large egg yolks
1 large whole egg
1 tsp (5 mL) vanilla extract
Topping
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) pure maple syrup
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
Directions
1. For the pecan crust, preheat the oven to 350 F (180 C). Stir the graham cracker crumbs, pecans and melted butter together until evenly combined and press this into a lightly greased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, and then cool while preparing the filling.
2. Keep the oven at 350 F (180 C). Line a baking tray with parchment paper. Toss the pecan halves with the maple syrup, salt and cinnamon to coat and spread these in an even layer on the baking tray. Bake the pecans for about 10 minutes, stirring once halfway through cooking, until they are toasted. Once the pecans cool, the maple syrup will harden on.
3. For the filling, reduce the oven temperature to 325 F (160 C). In a medium saucepan, bring the maple syrup to a boil and boil for 2 minutes (to reduce it and concentrate the flavor.). Remove the pan from the heat and whisk in the butter until it has melted. Whisk in the cream and check that the mixture has cooled to at least just above room temperature (set aside a few minutes if too warm.) Whisk in the egg yolks, whole egg and vanilla and pour this into the cooled pie shell. Bake the pie for about 40 minutes, until it is set around the edges but still has a little jiggle just in the center. Let the pie cool to room temperature, and then chill it for at least 4 hours before topping.
4. Whip the cream until it holds a soft peak and fold in the maple syrup, milk powder and vanilla. Dollop and spread this on top of the cooled pie. Chopped the maple pecans and sprinkle these on top. The pie can be served immediately or chilled until ready to serve, up to 8 hours ahead.
Canadians, including Anna Olson, would be pleased to have a slice of Rob's maple cream pie. The taste is marvelous and it looks lovely, eh? Happy 2022 to everyone!
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