Maple Syrup Pie (or tarte au sirop d’érable) is a favorite in Montreal but my first bite came in the boroughs of New York, namely the M.Wells Dinette here in Queens. Delicious, wherever made. Recently, I made one at work, adapting a walnut pie version recipe, just without the nuts. Here it is, pure maple custard, so sweet and addictive.
You must be logged in to post a comment.
Feel free to follow us on social media for the latest news and more inspiration.
On closing the gap between a Komo mill, Grand Teton Ancient grains, and the flour my sister used to bring from Basel....
Swiss Multigrain Meets Sicilian Heritage Flour Pane Nero di...
Le Boulangerie Moderne Ever since the pandemic began, I'd been trying to reach Joe Ortiz — the author of The...
Down here we’ve sorghum pie to fill that niche.