Week 45: Maple Syrup Pie (Vermont)
The sugar maple is Vermont's state tree and the source of its famous maple syrup.
In a cold climate the maple tree stores starch in its roots which is converted to sugar, as the winter goes on to give the tree energy.
Harvesting maple syrup every spring is deeply woven into Vermont's history.
Maple syrup from all of Vermont is the finest quality and labeled Grade A, and differentiated by taste and color.
Producing over 2 million gallons of syrup in 2020, Vermont generated over 50 percent of the country's maple syrup.
|Level:👩🏽🍳|Time: 3 hours|Serves: 6|
1 recipe of prepared pie crust
2 tablespoons cornstarch
2 tablespoons unbleached all-purpose flour
1 1/2 cups maple syrup
1/2 cup heavy cream
Preheat your oven to 375 degrees F, and roll out your pie dough. Press it into a 9-inch pie pan, and crimp the edges if desired.
In a large bowl, mix the cornstarch, flour, maple syrup, heavy cream, and egg. Pour into your pie crust and bake for 45 minutes until the filling has set. Cool for 2 hours.
- The Bored Baker 👩🏽🍳