Backwoods Pie


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 3 tablespoons. Cover and chill for 30 minutes.

Roll the dough and line a 9 inch 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
• 1/2 teaspoon salt

Preheat oven to 350°F.
In a bowl, mix all the ingredients together except the flour. Stiff 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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2 Comments on “Backwoods Pie”

  1. TB says:

    Tried the backwoods pie this week. It is UNREAL! Totally inhuman.
    Thanks for the recipe.
    TB out.

  2. Sounds like our pecan pie without the nuts. That runny whipped cream takes it over the top for me, thanks for posting it, it’s on my list for next Thanksgiving!


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