VEGAN MAPLE SUGAR PIE - a Quebec classic

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can be less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a vegan alternative, while corn syrup is more affordable.

Mix all-purpose flour and whole wheat flour in a bowl.

Add sugar, baking soda, and cinnamon to the flour mixture.

Pour in canola oil and stir to incorporate the oil with the flour.

Gradually add water until a nice ball of dough forms, adding more if needed.

Cover the bowl with the dough until ready to use.

In another bowl, whisk together brown sugar, flour, and cornstarch.

Add pure Canadian maple syrup to the mixture and whisk until combined.

Add vegan cream to the mixture and whisk until thick; if using vegan milk, ensure it's a thicker variety for best consistency.

Lower the heat and set the filling aside to cool.

Flour the surface and the dough before rolling it out.

Roll the dough out to fit the mold, using the rolling pin to transfer it into the mold.

Press the dough into the mold and remove excess with a rolling pin.

Make decorations with leftover dough using cookie cutters.

Add the cooled filling to the pie crust.

Preheat the oven to 350 degrees Fahrenheit and bake for 35 minutes.

Add maple sugar flakes and maple candied pecans on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens