This French-Canadian classic is traditionally prepared in early spring or ‘sugaring-off time’. This pie is even better the following day, so try to prepare it in advance.

Ingredients: (Serves 8)

• 2/3 recipe basic crust
• 400 g/14 oz maple sugar (sometimes sold as maple flakes) or light brown sugar
• 235 ml/8 fl oz double cream
• 150 ml/5 fl oz maple syrup
• 55 g/2 oz unsalted butter, softened
• 1 large egg
• 15 g/½ oz dry breadcrumbs
• ¼ teaspoon salt
• 1 teaspoon vanilla essence

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Roll out the pastry dough slightly thicker than usual 5 mm/¼ inch thick and line a 25-cm/10-inch tart tin. Refrigerate for 20 minutes.

Whisk the sugar, cream, maple syrup and butter in a saucepan over low heat. Cook for 10 minutes or until the sugar has dissolved, whisking regularly. Remove from the heat and cool for 30 minutes.

Using a fork, beat the egg and add to the maple mixture. Stir in the breadcrumbs, salt and vanilla to blend. Pour into the chilled pie crust and bake for 40 to 45 minutes. The filling should be set and slightly raised in the center.

Transfer to a wire rack and cool completely. Serve with cream.