Vermont Maple Syrup Pie Recipes

VERMONT MAPLE CREAM PIE

Steps:

• To make the crust: Mix the butter and cream cheese until well blended. Add the flour, sugar, and salt; mix until just blended. Pat into a disk, wrap, and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F.
• Roll the dough on a floured surface until it's 12 inches in diameter. Place it into a 9 inch pie pan. Shape and crimp the crust.
• Line the crust with aluminum foil and pie weights or uncooked beans. Bake it until the bottom inside surface is light brown, approximately 20 minutes. remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling.
• To make the filling: Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 10 to 12 minutes.
• Remove from the heat and add the maple flavor and vanilla.
• Pour the filling into the cooled pie shell. Cover and refrigerate for at least 4 hours, preferably overnight.
• Generously dollop whipped on to individual slices of pie for serving.

MAPLE SYRUP PIE

Steps:

• Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.

VERMONT MAPLE OATMEAL PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.

QUEBECOIS MAPLE CREAM PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
• Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
• Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
• Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

VERMONT MAPLE SUGAR PIE RECIPE

Steps:

• Preheat oven to 375 degrees
• To make crust: In a large mixing bowl, blend together flour, sugar, and salt with a fork
• Cut in shortening with a pastry cutter
• In a small bowl, beat together water, egg yolk, and vinegar
• Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky)
• Using your hands, shape dough into a disc and refrigerate at least 1 hour
• Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8-inch thick
• Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan
• Fold under and crimp edge with fingers to make a high fluted border
• Chill at least 30 minutes
• To make filling: In a large bowl, whisk together all filling ingredients until smooth
• Pour into chilled pie crust and bake about 35 minutes, or until edges are set but center jiggles slightly
• Cool to room temperature on a wire rack
• Serve with ice cream or whipped cream, if desired
• Serve with ice cream or whipped cream, if desired

MAPLE SYRUP PIE

Steps:

• Heat oven to 400 degrees.
• Beat eggs until well-blended. Beat in maple syrup and butter. Pour the mixture into the baked pie shell, place in the oven and bake 25 minutes, just until the filling is set.
• Serve while still warm with whipped cream.

OLD-FASHIONED MONTEREY MAPLE SYRUP PIE

Steps:

• Preheat the oven to 375°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
• Combine the eggs, maple syrup, butter, brown sugar, walnuts, and flour and stir until thoroughly combined. Spread the filling evenly in the crust.
• Bake for 45 to 50 minutes, until the filling forms a crust but the pie is still gooey underneath. Cool on a wire rack for 1 hour before slicing. Serve at room temperature or chilled.

MAPLE WALNUT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
• In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
• Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

VERMONT MAPLE OATMEAL PIE

Steps:

• Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut.
• Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.

VERMONT MAPLE-PUMPKIN PIE

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly pour over cream cheese mixture. (Note: Crust will be full.)
• Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.

CANADIAN MAPLE SYRUP PIE

Steps:

• Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 1/2 cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.

VERMONT MAPLE WALNUT PIE

Steps:

• Preheat oven to 375 degrees.
• In a sauce pan, mix brown sugar and flour.
• Then add maple syrup, butter, and salt.
• Heat until butter melts stir constantly.
• In a medium bowl beat eggs.
• Stir in sugar mixture.
• Pour into unbaked pie crust.
• Sprinkle with walnuts.
• Bake for 40-45 minutes or until filling is set.

VERMONT MAPLE SYRUP CHEESECAKE

Steps:

• Preheat oven to 350° F.
• Make crust:
• In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
• Make filling:
• In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
• Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
• Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.