Well it’s that wonderful time of the year again for pie lovers! Yes, I’m talking about Cheryl’s ever-growing Love the Pie Party where for the past four years people have come together to share their pie recipes and photos. I don’t know how many joined in on this fun event back in 2009, but in 2010 there were 101 entries, last year 182 people shared their recipes! I can only imagine how many pie lovers will join in this year but it goes without saying that Cheryl’s event continues to grow in popularity every year. Never mind that this year, those residents in the United States have the chance to win a spanking new Whirlpool Range (and more) …just by linking up their recipe to her party!
Every year, twice a year, my sister-in-law Lynn throws open her home to friends and family and we all come together to enjoy the harvesting of the sap from their maple trees in the Spring and we return again at the end of the summer to enjoy the company with the excuse of needing to have a corn boil. Lynn and her husband Marc are two of the most hard-working and friendliest people I know. On these weekends when these rather large gatherings converge on their home, they are the most gracious and tireless of hosts, no matter if they just pulled a week of overtime shift at their jobs or not. On these memorable get-togethers, Lynn serves her famous and much anticipated Maple Syrup Pie, made from the harvested sap from their own maple trees. At their corn boil this past August, I got the recipe from her and today I’m happy to share it with you and with Tidymom.
The ease of making this belies how fabulous it tastes.
This is all you need to make this Maple Syrup Pie
Mix everything together so it looks like this.
Pour it in your pie crust and bake it ’til it looks like this.
Serve warm or cold. It’s wonderful either way. As it is with a scoop of ice cream or whipped cream.
Slice, serve and enjoy!
Lynn’s Maple Syrup Pie
Ingredients for Pie Crust:
1/4 cup of cold water
1 teaspoon of vinegar
2 cups of unbleached flour
1/4 cup of cold butter
1/4 cup of cold shortening
1/2 teaspoon of salt
Whisk the cold water, egg and vinegar together in a small bowl. Set aside. In a larger bowl add the flour and salt. Cut in the cold butter and shortening using a pastry blender or a knife and fork until just combined and comes to a pea-like consistency.
Blend in the liquid (I added it in thirds) mixing with a fork after each addition until dough attains a coarse meal texture. Divide the dough into two. Place on a lightly floured surface (I use a sheet of parchment paper dusted with flour) and roll to at least a 12″ round. (You can use up the remaining dough in another pie or make some tarts!)
Ingredients for Filling:
2 eggs beaten
3\4 cup brown sugar
2 tbsp. flour
1 cup pure maple syrup
2 tbsp. melted butter
*1/2 cup chopped pecans
1 tsp. vanilla bean paste
1/4 tsp. salt
*toasting your pecans on a parchment lined baking before chopping in a 350° oven for about five to seven minutes will give your pie a delicious flavour boost.
Beat eggs in a large bowl. Stir flour into the brown sugar and add into the beaten eggs.
Add remaining ingredients, mixing well. Pour into your unbaked pie shell.
Bake at 400° for 40 minutes or until tested with a knife blade and it comes out clean. Serve with ice cream, with whipped cream or alone.
Thank you Lynn for sharing your recipe and Cheryl for the opportunity for me to share it with others.