Sub Title: Cooking With Marcus

![SugarPie.png](https://steemitimages.com/DQmQncMysD5Uhvsu1sY3Myrguykg5QwbyMktxUihPrgxrbp/SugarPie.png)

In the grade seven classroom that my grandson Marcus attends, the students are ask to do a special project of their choosing. Marcus has decided to make a cookbook featuring recipes from all the different countries he has visited. For some of these recipes he has asked someone to be his assistant chef.

For the Canadian portion he ask me to help. We discussed various things we might tackle and finally settled on the Tarte Au Sucre Francaise or Quebec’s Sugar Pie. Although in the past I have lived in Quebec and knew about Sugar Pie I had never made it. So using Google we searched for an appropriate recipe. Although many of the recipes used brown sugar we decided to make one that had Maple Syrup as the main ingredient.

Getting Started

As the first step we gathered the utensils and ingredients that we would need. It is so much easier to have everything at fingertips rather than having to hunt things down at a crucial point in a recipe.

https://steemitimages.com/DQmYqjqd41WDssfqLa5uNNRLGzgtrStEoAko6fpXRBMkamC/Utensils.png

The utensils were a pot, a whisk, measuring cups and spoons.

https://steemitimages.com/DQmVQMsR7dF8XepobdgKo9F8vbJQj1HESgRST7RQv7WeCzb/Ingredients.png

The ingredients are a pie shell, maple syrup, whipping cream, eggs, butter, flour, and salt.

Marcus decided that we could use a premade pie shell rather than making our own pastry. So we bought a frozen pie shell.

Putting It All Together

I showed Marcus how to set my oven to preheat for 325°F.

He then took the saucepan and measured 1½ Cups of Maple Syrup into it. Placing it on the stove and using a whisk he heated it and brought it to a boil. We discussed the importance of keeping the heat rather low so the syrup won’t burn.

https://steemitimages.com/DQmfEeBmUzVY5nnDfYStP841TbPj9qW6CRpVrudvgZTakhm/HeatingMapleSyrup.png

The next step was to measure ½ Cup of Butter. We talked about the easiest method to do this was to follow the marks on the butter package and cut the butter. Here in Canada butter comes in 1lb or ½lb bricks. I like the sticks of 1/4cup sticks that are available in the U.S. He added the butter and whisked it in until melted.

https://steemitimages.com/DQmdhBGvagXZpEvbAZbppdVnH3d23PzZvnJ7Z9zdGT41Wv9/Addbutter.png

He then measured the whipping cream and slowly added it to the Maple Syrup and butter. We talked about the need to add it slowly to keep the cream from curdling.

https://steemitimages.com/DQmYuwh2cpbnWUPHKhxBjLkwfgvRM8yQKdYRPnX28fc19Go/Addcream.png

Once these ingredients were all together Marcus poured ½ the mixture into a small bowl, added the flour and salt. After mixing well and again using the whisk he slowly added this back to mixture in the saucepan. He whisked it well and let the mixture cool a bit.

Next step was to beat the eggs. Because this was the first time that Marcus had cooked in my kitchen I had to introduce him to my beaters. The eggs were added to the mixture in the saucepan. Once again we talked about the need to do this slowly so the eggs would not curdle.

https://steemitimages.com/DQmTbiZNMruzhgjhQdUeVMs1BMHvVpg3UR4ZmSCycNAr3v8/Beateggs.png

Time For Cooking

Once the eggs were safely added it was time to put the mixture into the pie shell. It is a wise idea to put the pie on a cookie sheet in case it bubbles over. Marcus popped it into the oven for 45 minutes.

We had a good look at it then and decided in my oven maybe it needed another 5 minutes. We did not touch it lightly as I was afraid we might burn our fingers. However after the extra minutes passe