|1 1/2||c||Maple syrup|
|1||Pie shell, 9";baked, crust|
Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup.
In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened. Pour filling into baked pie shell and let cool until set. SERVES 6-8
SOURCE: _A Taste of Quebec_ by Julian Armstrong