Pie poutine sundae with pie fries

Directions

For the Double Butter pie crust recipe, click here.

Maple buttercream curds:

1. Using a stand mixer fitted with the paddle attachment over medium-high speed, beat the butter until it is light in color and very fluffy, 30 seconds to one minute. Scrape down the sides of the bowl as needed.
2. Stop the mixer. Add half of the icing sugar, then mix with the stand mixer running on low speed. Stop the mixer and add the second half of the icing sugar. Again, with the mixer running on low speed, mix until fully incorporated. Turn the speed to medium-high and beat the mixture for two to three minutes until light and fluffy.
3. Add the maple extract and mix until incorporated. Store in the fridge for up to one week.

Maple caramel 'gravy':

1. In a large saucepan over medium-high heat, bring the maple syrup to a boil. Do not stir. Heat the mixture until a candy thermometer or temperature gun measures 215°F, 10 to 12 minutes. It will bubble up a lot, so keep an eye on it.
2. Meanwhile, in a medium saucepan over medium heat, combine the cream, corn syrup, butter, salt, and vanilla. Bring to a low simmer, stirring frequently.
3. Once the maple syrup has reached the desired temperature, remove it from the heat. Very slowly add the hot cream mixture. The maple syrup is extremely hot and will bubble up with the addition of the cream. Stir until the syrup stops bubbling and sounding like a witch’s potion and is fully combined.
4. Return the combined mixture to the stovetop over medium heat. Bring it back to a simmer, stirring constantly, and cook for an additional one to two minutes. Remove from the heat and let cool at room temperature for a couple of hours.

Pie poutine sundae:

1. Egg wash: When ready to wash the pie, whisk the egg - add a splash of milk or water and a pinch of salt if you’d like - in a bowl until smooth and light in color. The more you whisk, the easier it is to brush on.
2. For the “curds,” line a baking sheet with parchment paper. While the maple buttercream frosting is still nice and fluffy, spread it over the prepared baking sheet until it is about 1/4 to 1/2 inch thick. Chill the buttercream for at least 20 minutes in the freezer, until frozen.
3. Break the chilled buttercream into little cheese curd–sized pieces. Store in an airtight container in the freezer for up to three months until ready to use.
4. For the pie fries, prepare the dough (or collect the dough scraps) and chill in the fridge. If your dough is frozen, fully thaw it first. Preheat the oven to 350°F. Line a baking sheet  with parchment paper.
5. Sprinkle your work surface with flour and use a rolling pin to begin to roll out the dough. If the circumference is not getting larger as you roll, there’s a good chance the dough is stuck to the surface below. Carefully lift the dough and add more flour to the surface. Continue rolling out the dough until the sheet of dough is about 1/8 inch thick. Cut into thin strips (roughly ¼ inch wide and five to seven inches long) that resemble fries. They can vary in size just as fries do. Place the strips 1/2 inch apart on the prepared baking sheet. Brush the whole surface of each strip with egg wash.
6. Bake for 15 minutes until golden brown. Set aside to cool.
7. For the “gravy,” in a sundae serving bowl (bigger is always better!), add some vanilla ice cream. Place the pie fries haphazardly over the ice cream. Top with a few tablespoons of the maple buttercream “curds” and pour warmed maple caramel sauce over top. Be generous—it’s delicious!

Excerpted from You Wanna Piece of Me? by Jenell Parsons. Copyright © 2020 The Pie Hole Holdings Corp. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.