Monday, March 29, 2010

Maple Syrup Pie

Here is an old Vermont Recipe. Maple syrup Pie, surprise surprise, you actually use maple syrup. Oh this is also a plug for our maple syrup, see Quakers farm link on the right. Trust me, if you havn't had pure Vermont Maple Syrup, then you have never tasted Maple Syrup before.

It is really Delicious.



1 C Maple Syrup
1 C Water
¼ t. Sea Salt
1 T Butter
2 T Cornstarch
1 T Cold Water
1 9” Baked Pie Shell
2 Eggs Separated
1 T Maple Syrup

Place 1 c each of syrup and water in pan and heat to boiling point. Add salt and butter. Mix cornstarch with 1T cold water and add to egg yolks and beat well. Gradually add hot syrup to egg mix and cook over low heat, stirring constantly until thickened. Cool slightly and pour into baked pie shell.

Beat egg whites until stiff. Slowly add 1 T maple syrup. Spoon over pie and form peaks with back of spoon.

Bake at 350°F for 12-15 minutes until meringue is golden. This pie can be served warm or cool but never hot.

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