The Ingredients

• The Pastry: 1 pre-made pie crust (or homemade shortcrust).
• The Filling:
  • 1/2 cup Brown sugar
  • 1/2 cup Pure Canadian Maple Syrup (Grade A Amber is best)
  • 1/4 cup Melted butter
  • 1 Egg (room temperature)
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • Optional: 1/2 cup Raisins or chopped pecans (Canadians debate this endlessly!)

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Instructions

1. Prep the Crust: Roll out your pastry and use a circular cutter (about 4 inches) to cut rounds. Fit them into a greased muffin tin. Place the tin in the fridge while you make the filling.
2. Make the Filling: In a bowl, whisk together the melted butter, brown sugar, egg, maple syrup, vanilla, and salt. Whisk until the sugar is mostly dissolved and the mixture is smooth.
3. Assemble: If using raisins or pecans, place a few in the bottom of each pastry shell. Pour the maple mixture over the top, filling each shell about 2/3 full (don’t overfill, or they will boil over and stick!).
4. Bake: Bake at 375°F (190°C) for 15–18 minutes. The crust should be golden, and the filling should be bubbling but still have a slight “jiggle” in the middle.
5. Cool: Let them cool in the tin for at least 10 minutes before moving them to a wire rack. The filling will set as they cool.

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