Auberge Godefroy

Maple Beer Pie

Maple Beer Pie

Posted on April 10, 2018 by Eric Beauséjour


Serves 4 to 6

Pie Crust

  • 200 g flour
  • 50 g cocoa
  • ½ pouch yeast
  • 100 ml sunflower oil
  • 80 ml hot water
  • 1 pinch salt
  • 1 tsp sugar
  • 5 ml ground black pepper
  • Zest from one lemon

Mix all the ingredients to form the dough and refrigerate 1 hour. Press and shape dough into a 9” pie plate. Prick dough and bake in oven preheated to 350°F 4 to 10 minutes or until golden. Let cool.

Maple Filling

  • 250 ml maple syrup
  • 100 ml New Castle brown beer
  • 20 g cornstarch
  • 5 ml vanilla extract

Dilute cornstarch in vanilla extract and 50 ml maple syrup. Set aside. Heat remaining maple syrup and beer. Add cornstarch mixture and bring to a boil. Remove from heat and pour into pie crust and refrigerate.

Apple Cranberry Cognac Sauce

  • 200 ml maple syrup
  • 1 oz cognac
  • ½ green apples, cubed
  • 100 g dry cranberries

Heat maple syrup and cognac so it turns into a caramel. Add apples and cranberries and cook 2 minutes. Let cool and serve with each pie slice. Fan each plate with apple slices as garnish and top with mint leaf.

Bon appétit!

Kim Houle-Ayotte
Pastery Chef