1/4 c Cold water

1 c Whipping cream

1 Pie shell, 9" - baked

1/4 c Cornstarch

In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened.

Pour filling into baked pie shell and let cool until set.

SERVES 6-8

Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup.

SOURCE: _A Taste of Quebec_ by Julian Armstrong