---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Maple Syrup Pie
  Categories: Canadian, Pies
       Yield: 1 servings
  
     1/2 c  -Cold water                         1    Egg;lightly beaten
     1/4 c  Flour;all purpose                   2 tb Butter
       1 c  Maple syrup;pure                    1    Pie shell;8 “ baked
  
   Tarte au sirop d'erable ”This classic sweet of old Quebec has a smooth,
   rich filling, typically shallow and very sweet. Variations of the
   tradtional recipes are still popular in Quebec. ... Syrup, sugar or
   molasses pies of all kinds were popular in every region in poineer days. In
   Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au
   sucre) made use of local maple syrup and maple sugar when available, or
   borwn sugar for economy.
    Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
   early Nova Scotia cookbooks as well as national books such as the Five
   Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
   melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
   spiced and thickened with bread crumbs. Shoofly Pie, most common in
   Mennonite areas, had molasses and brown sugar filling with crumbs on top.
   In the early years, when ingredients were scare, molasses was a standby
   everywhere.)
   
   Whisk water with flour until smooth; stir into syrup in small heavy
   saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
   about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
   cool.
   
   SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_
  
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