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Brown sugar
All-purpose flour
35% M.F. whipping cream
Maple syrup
Vanilla extract
Fleur de sel
Beaten eggs
Shortcrust pastry
Cold butter, cut into pea-sized pieces
Preheat the oven to 350 °F (175 °C) and butter a 9-inch (20 cm) square baking dish.
In a bowl, mix together the brown sugar and flour with a whisk. Add the cream, maple syrup, vanilla extract, and fleur de sel. Gently mix until the preparation is homogeneous and non-frothy.
Add the eggs to the brown sugar preparation using a wooden spoon (to avoid adding air). Let stand for 30 minutes.
Press the crust unto the baking dish so it covers the whole surface. Then, pour the sugar pie filling on top.
Add the butter pieces. Cook in the oven for 50 minutes or until the sides of the pie are firm and the center is soft.
After cooking, let stand the pie at room temperature for 30 minutes. Then, refrigerate for 8 hours before cutting into bite-sized pieces. If desired, you can speed-up the cooling time by placing the pie in the freezer for 1 hour.
