How to Make Canadian Maple Sugar Pie, Part 1

Around the World in 80 Dishes takes you to Quebec, Canada, with a demonstration of a classic recipe for Maple Sugar Pie prepared by a Culinary Institute of America chef.

Released on 1/16/2009

Credits

Starring: Pierre LeBlanc and Tanya Steel

Transcript

00:05
(violin music)
00:11
Hi, I'm Tonya Steel from epicurious.com.
00:14
And you're watching around the world in 80 dishes.
00:17
Today I'm here with Chef Pierre LeBlance at
00:18
The Culinary Institute of America
00:20
and we're going to make Canada's maple sugar pie.
00:23
Now Chef, I've never had maple sugar pie.
00:25
It sounds unbelievable. What do we do to start off with?
00:29
Well the first step is going to be to make our dough.
00:31
And it's a simple three, two, one pie dough.
00:34
Which means...
00:36
Three parts, three parts, two parts, one part.
00:39
I see. Okay great, so this is just regular
00:41
all purpose flour?
00:42
All purpose flour and we like to use butter a lot
00:45
so it's all butter and no...
00:48
No Crisco or anything like that?
00:50
No Crisco or anything like that.
00:51
Is this unsalted butter?
00:52
Correct, unsalted. So we just kind of
00:53
rub the flour into the butter like this.
00:59
Until it all breaks up into a very fine...
01:01
And this is probably the best part for me
01:03
about making pies is this right here.
01:06
The feeling of this velvety flour
01:08
against the butter, it's so fun.
01:10
You want it to get very, very fine.
01:13
And you want to do it kind of quickly
01:14
enough that you don't melt the butter
01:16
with the heat of your hands.