Delicious. I substituted 1/2 cup real maple syrup for 1/2 cup of the brown sugar, and increased the flour to 2 tsp, then added half-and-half cream instead of milk. The pie baked up perfectly and brought back great culinary memories from Quebec! Let cool completely before cutting. This is even better if you make it the day before you serve it (if you can wait that long to dig in!)

Reviewed On: Apr. 26, 2009