- Blend the water into cornstarch until smooth.
- Combine heavy cream, syrup, and cornstarch mixture in a heavy pan.
- Bring to a boil, stirring constantly. Boil 2 minutes, then remove from heat.
- Pour the hot filling into the baked pie shell and let cool.
Serve in thin slices.
I think you should plan to get 12 thin slices from this. It is a delicate, nuanced flavor, but a little goes a long way.
If you are feeding children, then maybe use the Grade B Dark syrup and cheaper cream for a stronger, simpler maple flavor.
When we were in Quebec City in October 2016, this pie was on every dessert menu!