A Recipe for Maple Sugar Pie From Scott Davis of Three Flags Tavern



Our special Winter Flavor issue, which hit the streets last week, contains a plethora of recipes from St. Louis chefs, bakers and bartenders, each of which shared a special holiday recipe inspired by their memories of the day. From Rick Lewis' green bean casserole to Simone Faure's beignets, there's a lot to inspire your holiday cooking. 

Today, we're giving you a sweet recipe from Canada, courtesy of Scott Davis at Three Flags Tavern. We'll let him explain.

Maple Sugar Pie 

My favorite part of holidays growing up was always visiting with family. Every house we went to would have a platter of treats waiting when we would arrive, and I knew exactly what to expect at each house.

There were a couple of treats you could count on finding every one of these homes and probably most homes in Canada this time of year: butter tarts and/or maple sugar pies. Butter tarts are buttery, obviously, and a studded with raisins or nuts. Maple sugar pies are a little firmer and are a fair bit sweeter than their buttery cousin.

This pie recipe combines the two but is more like the maple pie. If there's one thing I won't go without this time of year, it's a tin of shortbread and this pie.
I use a butter crust and make a nine-inch pie but you can use any crust you like and even do tart size pies for easy snacking. A drizzle of creme fraiche is the perfect accompaniment. — Scott Davis


For the crust
1  1/4 cup flour

1/4 tsp. salt

10 tbsp. unsalted butter, cubed

3 tbsp. water

For the filling
1/4 cup raisins or currants (optional)

2 eggs

1/4 tsp. vanilla

1 tbsp. flour
1/2 cup heavy cream

1 cup maple syrup, medium or medium dark

2 tbsp. buttermilk

In a food processor, pulse flour and salt together. Add butter and pulse until you have bean-sized pieces.

Gradually add water and pulse to bring dough together. Gently roll dough into a ball, flatten into a disk, wrap in plastic and refrigerate at least one hour.

Heat oven to 400 degrees. Roll dough out to 10-inch diameter and place in a 9-inch pie pan, cut away excess dough, and place in the fridge.

For the filling, soak raisins or currants in hot water and set aside.

Beat eggs and vanilla in a bowl. Whisk in flour, then add cream and syrup and mix until it's all combined. Remove the crust from the fridge and scattered the drained fruit evenly in the pie shell. Pour filling over.

Brush buttermilk over the crust edge and bake until firm but still with a little jiggle, approximately 20 minutes. Chill completely and serve with creme fraiche. Joyeux Noel!

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