Margarets Maple Sugar Pie Recipes

MARGARITA PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

MARGARET'S MAPLE SUGAR PIE

Steps:

• Dough:
• Pulse sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until the largest pieces are pea-size. Add lard and pulse again until mixture resembles coarse meal. Transfer to a large bowl and drizzle in 3 Tbsp. ice water; mix with a fork to combine. Knead 3-4 times to bring dough together (only a couple of floury spots should remain). Flatten dough into a 1/2"-thick disk, wrap in plastic, and chill until firm, at least 2 hours.
• Let dough sit at room temperature 5 minutes to soften.
• Roll out dough on a lightly floured surface to a 12" round, rotating often and dusting with more flour as needed to prevent sticking. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about 1" overhang. Fold edges under and crimp. Freeze 15 minutes.
• Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and up sides. Fill with pie weights or dried beans and bake until edges of crust are pale golden, 15-20 minutes. Carefully remove foil and weights and continue to bake crust until bottom is golden and looks dry, 12-18 minutes more. Transfer dish to a wire rack and let crust cool.
• Filling and assembly:
• Preheat oven to 325°F. Heat brown sugar, cream, and butter in a large heatproof bowl set over a large saucepan of barely simmering water, stirring constantly, until butter is melted, sugar is dissolved, and mixture is smooth (do not let bowl touch water). Remove bowl from heat and stir in whiskey and vanilla. Whisking constantly, add eggs one at a time, incorporating completely after each addition. Add flour and salt and whisk just until smooth. Scrape filling into crust and place on a foil-lined rimmed baking sheet.
• Bake pie until filling is browned all over, puffed around the edges, and still slightly wobbly in the center, 45-55 minutes. Transfer dish to a wire rack and let pie cool at least 4 hours before slicing (the longer you can wait, the easier it'll be to slice; do not refrigerate).
• Serve pie topped with whipped cream.
• Do Ahead
• Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month. Crust can be baked 1 day ahead; store tightly wrapped at room temperature. Pie can be baked 1 day ahead. Let cool, then store loosely covered at room temperature.

FRENCH CANADIAN MAPLE SUGAR PIE

Steps:

• Line a 9-inch pie plate with the pastry crust, and refrigerate or freeze.
• Preheat oven to 450°F.
• Whisk together the eggs and sugar in a large bowl.
• Add the maple syrup, butter, tea, vinegar, and salt, whisking until smooth.
• Stir in the walnuts.
• Place the pie shell on a heavy baking sheet and pour in the filling.
• Place on the center rack of the oven and bake for 10 minutes.
• Then reduce oven to 350F and continue to bake until the center is set, about 25 minutes longer.
• Cool on a wire rack.
• Serve warm or at room temperature.
• This is good cold, too.

MARGARET'S SOUTHERN CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
• Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.
• To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
• Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

MAPLE SYRUP SUGAR PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
• Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
• Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
• Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.