Vermont Maple and Apple Pie
Erik Waring • November 16, 2016
Prepared double crust for 9" pie.
5 cups apples, peeled and sliced
3/4 cup Pure Vermont Maple Syrup
3 tablespoons cornstarch
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt (optional)
Maple Granulated sugar
, optional
Preheat oven 425 degrees. Place apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with Maple Sugar
.
Bake for 10 minuets, reduce heat to 350 degrees and continue baking for 25-30 minuets.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
Maple Pudding Cake recipe made with pure Vermont organic maple syrup from Eriks Sugarbush in Kirby, VT.
Cranberry maple ginger muffin recipe made with pure Vermont organic maple sugar from Eriks Sugarbush in Kirby, VT.
The Maple Snickerdoodles recipe is perfect when made with pure Vermont organic maple sugar from Eriks Sugarbush in Kirby, VT
A new version of a sweet potato shepherd's pie recipe made with pure Vermont organic maple syrup from Eriks Sugarbush in Kirby, VT.