The 3 - 2 - 1 ratio of flour, buter and water is the secret to making the ultimate flakey pie crust.

This yummy tart, courtesy or Ricardo Larivée, can be served warm or cold with crème fraîche or vanilla ice cream. Try seasoning the filling with ground cinnamon to taste. It's also delicious with homemade caramel sauce.

Henny Smith submitted this maple syrup-based recipe for the Tidings' Maple Syrup Recipe Contest.

Henny's recipe for maple pie is made with her own dark syrup. It is a variation on a maple tart recipe from Harrowsmith Country Life.

My friend Johanne, who has deep Quebec roots, sent me this recipe — her mom’s — for maple syrup pie. Like all sugar pies, the key word is sweet.

Here’s another version of the same tarte au sirop d’érable, this one from my friend Carol, and again from her mom. The big différence here is that the pie shell is pre-cooked. Take your pick.