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Recipe Detail Page
Maple Toffee Drizzle
Autumn 2019
This sweet, creamy syrup is reminiscent of the tire sur la neige enjoyed at a cabane à sucre in early spring and is a decadent garnish for autumn baking. Drizzle it warm over a slice of The Ultimate Apple Pie, a gingerbread cake or a bowl of ice cream.
Makes about 3/4 cup (175 mL)
¾ cup (175 mL) pure maple syrup
¼ cup (60 mL) whipping cream
1 tbsp (15 mL) butter
1 Pour syrup into a small saucepan and bring to a boil over medium-high heat. Reduce heat enough to maintain a steady boil and boil, stirring occasionally to knock down bubbles, for about 5 minutes or until bubbles start to turn foamy and syrup is slightly thickened when you drizzle it from a spoon (watch carefully as it will bubble up).
2 Carefully pour in whipping cream, while stirring. Return to a boil. Boil, stirring, for 3 minutes or until slightly thickened. Remove from heat and stir in butter until melted. Transfer to a heatproof measuring cup or bowl, place plastic wrap directly on the surface and let cool until just warm and thick. Do not stir while it cools as that can cause it to crystalize. (Syrup can be cooled and refrigerated in an airtight container for up to 1 week. Warm in a saucepan over medium-low heat just until fluid before serving). Drizzle over each slice of pie.
Makes about 3/4 cup (175 mL)
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F201905035
The Ultimate Apple Pie
A buttery, easy-to-make pastry is piled deep with apples and baked up in all its golden glory—as apple pie should be. The combination of tart and sweet apples does add depth to apple flavour. My personal favourite (after many combo tests) is 2 Northern Spy, 2 Ida Red and 2 Fuji or Ambrosia. If you prefer a tart-flavoured filling, use all tart apples or decrease the sugar to 1/2 cup (125 mL). If you prefer a firmer texture in your apples and/or a lighter coloured pastry, bake for the lower end of the time range (though the bottom may not be as crisp). When testing for doneness, keep in mind the apples will continue to soften slightly as the pie cools. The apples will collapse on cooling so don’t be alarmed. Preheat the oven well to get the best kick-start for flaky well-cooked pastry.
