Happy Canada Day from Vicki Delany. Celebrate with a Maple Walnut Pie

Darci kindly exchanged days with me so I could wish all my Canadian (and Canadian-friendly) readers a happy Canada Day.  Today marks one hundred and fifty-nine years since Confederation, which on July 1, 1867 brought the provinces of Ontario, Quebec, New Brunswick, and Nova Scotia together into the Dominion of Canada, an independent dominion of the British Empire. Other provinces later followed. Today, it’s called Canada Day, when I was young it was known as Dominion Day.  

Canada Day is a national holiday and is often marked by barbeques, picnics, fireworks, and other celebrations. 

Few things are more Canadian than maple syrup and this gorgeous pie, reminiscent of a traditional Quebec sugar pie, features it perfectly.

Although maple trees don’t grow in Western Canada, we still think of it as the Canadian symbol (the leaf is on the flag, after all).  For this recipe I used Fosterholm syrup, tapped and prepared, bottled and sold about ten kilometers down the road from my house.

Whether or not you’re having a Canada Day gathering, I hope you’ll try this recipe, particularly if you have a sweet tooth!

Canada Day Maple Walnut Pie

Ingredients:

Pastry:

2 cups (300 g) unbleached all-purpose flour

1/2 tsp salt

1 cup (225 g) cold unsalted butter, thinly sliced

2/3 cup (150 ml) ice water

Filling:

2 tbsp cornstarch

1 tbsp unbleached all-purpose flour

1 egg

1 cup (250 ml) 35% cream, plus more for brushing

1 cup (250 ml) maple syrup

2/3 cup (65 g) walnuts, chopped

1 tbsp brown sugar

Directions:

Pastry:

In a food processor or stand mixer, or by hand, combine the flour and salt. Incorporate the butter into the flour, leaving some butter lumps. Gradually add the water and combine just until the dry ingredients are moistened. The dough will be soft and sticky.

Cover dough with plastic wrap. Refrigerate for 45 minutes or until firm.

Lightly butter and flour 8-inch pie or tart pan with a removable bottom.  (If you don’t have a removable bottom a standard pan will work but it might be harder to get out of the pan)

Filling:

Whisk together the cornstarch and flour. Add the egg and mix well. Add the cream and syrup. Whisk until the mixture is smooth and creamy.

Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Simmer for 30 seconds. Remove from the heat.

Cover with plastic wrap directly on the surface of the cream. Let cool at room temperature for 1 hour.

Assembly:

With the rack in the middle position, preheat the oven to 400°F (200°C).

On a lightly floured work surface, roll half the dough into a circle and place it in a prepared pie pan.   

Spread the maple cream over the dough, Sprinkle the nuts over the cream.

Roll out remaining half of the dough and place on top of the pie.

With a pastry brush, lightly cover the top of the tart with cream. Sprinkle with brown sugar. Cut two small slices (about ½ inch each) in center of pastry,

Bake for 35 minutes or until the pastry is nicely golden. Let cool for 15 minutes before serving.

To continue the Canada Day celebrations, I’d like to offer a copy of MORE THAN SORROW,  one of my Canadian-set books, to two MLK followers. A copy will go to Canadian readers and one for a friend in the U.S.  All you have to do to enter is tell me what’s the official pie of YOU! That you eat or cook or both, don't have one? Tell me that too, and what country you are writing from. Don’t forget to include your email so I can contact the winners.