Vermont Maple and Apple Pie

  • By Erik Waring
  • 16 Nov, 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. 
By Erik Waring 06 Jan, 2018
Preheat Oven to 350 degrees. Variation: use cooked, pureed winter squash for the pumpkin.

8 Egg yolks
1/2 cup pure Vermont Maple syrup
1 1/2 cup pumpkin puree ( Not pie filling )
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch ground allspice 
Pinch ground nutmeg 
2 cups half and half

1. In a large bowl, using an electric mixer, beat egg yolk in with maple syrup. 

2. Heat half and half over medium heat until tiny bubbles form around the edge. Stirring constantly, gradually add half and half to pumpkin mixture. Pour into large shallow glass baking dish or divide into heat proof custard cups. 

3. Place cups or dishes in a larger pan of hot water and bake in preheated oven for 30 minuets or until knife inserted in center comes out clean. Remove from water and let stand for 30 minuets. Serve or refrigerate for up to one week. 

4. Before serving heat one cup of Maple syrup in a sauce pan until it boils. Continue to heat syrup until it becomes thick. Pour over custard and serve. 

By Erik Waring 07 Dec, 2017
3/4 - 1 inch Ham slice 
1/2 cup Pure Vermont Maple Syrup 

Preheat oven to 325 degrees. Place ham slice in a shallow baking dish.  Pour Maple syrup evenly over the top. Bake for 35 minuets, basting occasionally with juices. Trying Maple Glazing larger hams , following package directions for preparation. Glaze with a 1/2 cup of syrup per 5 lbs. You'll never serve plain ham again. 

By Erik Waring 02 Nov, 2017
Choose your favorite winter squash: butternut, acorn or butter cup. Wash, cut in half and scoop out seeds

Mix together equal amounts of chopped apples and cut up orange sections, then add 1/2 equally of walnuts, raisins, and dried cranberries along with 1 Tbs each of Pure Granulated Maple Sugar and Cinnamon per squash half, mix until coated.  Place mixture in squash cavities.

Pour Maple syrup over the squash and top with pats of butter.  Place squash in a baking dish with water covering the bottom.  Bake covered in a 350 degree oven until squash is tender, about 30-40 minuets.
By Erik Waring 16 Oct, 2017
1/3 cup sugar (preferably maple) 
2 cups crushed graham cracker (about 1/2 pound)
1 1/4 sticks butter, melted 

1 pound cream cheese 
3/4 Pure Vermont Maple syrup
1 cup sour cream
1 Tablespoon flour 
6 eggs separated 
6 tablespoons sugar (preferably maple)

Preheat oven to 350 degrees. Mix the sugar with graham crumbs. Pour in melted butter and mix with fork. Press into a 10" spring form pan and bake for 10 minuets.
Beat the cream cheese, maple syrup, sour cream, flour and egg yolk together ( can be done in a food processor.) In a separate bowl, beat the egg whites until they start to form peaks, then add the sugar, continuing to beat until it forms very firm peaks. Fold in maple cream cheese mixture. Spread the filling over the crumb crust, and bake for 1 hour and 10 minutes . Turn off the oven , and leave in the oven with the door open for 45 minutes, then let cool on a counter. Chill in the refrigerator for at least 1 hour and unmold. Serve plain or with a sauce.

By Erik Waring 03 Sep, 2017
1/4 Head of Red Cabbage
1/4 Head of Green Cabbage
(total cabbage mix.. about 1/2 lbs.)
1 Large Carrot
1 Stalk Celery
1/2 Cup Pure granulated maple sugar
2 tsp kosher salt
1/4 tsp celery seed
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
Fresh Ground black pepper to taste.

Shred or finely cut cabbage. Peel and grate the carrot. Thinly cut celery. Toss these three in a colander with the maple sugar and salt. Place colander over a bowl and let stand 1-4 hours. The cabbage should be wilted. Transfer cabbage, carrots and celery to a bowl. Add oil, vinegar and mix. Season with pepper. Cover and refrigerate until served.
By Erik Waring 27 Jul, 2017
Vermont Maple Milk Shake   Makes  approximately 18 oz

1/4 cup Pure Vermont Dark Robust Maple Syrup
1 cup milk
1/2 cup vanilla ice cream
1/2 cup crushed ice

Combine all ingredients in the container of a blender or food processor.  Blend until smooth.  Pour into a tall glass and serve immediately. 

Dark Robust  syrup will give the drink a stronger maple flavor, while A Rich syrup will have a little less maple flavor.  For the ice cream I suggest using bland vanilla flavor as the vanilla flavor of richer ice cream tends to overpower the maple flavor.    
By Erik Waring 29 Jun, 2017
Pork Dry Rub  ´╗┐serves 4-6

2-3 lbs fresh pork ribs
1 T dried paprika
1/8 tsp dried thyme
1/2 tsp chili powder
1/2 tsp ground mustard
1/8 tsp dried ginger
1/8 tsp ground black pepper
1/4 tsp cayenne pepper
1 T Kosher salt
2 T Pure Vermont Granulated Maple Sugar

Toss all spices in a bowl and mix thoroughly.  Coat pork ribs generously and place in a roasting pan.  Add one can of your favorite beer (Vermont preferred) and cover.  Bake at 275 degrees F until meat is falling of the bone (3-4 hrs.) Throw ribs on the grill for a quick sear and coat them liberally with the  ´╗┐Maple BBQ Sauce.
By Erik Waring 29 Jun, 2017
Maple BBQ Sauce  Makes 24 ounces

1 1/2 T cooking oil
1/2 small white onion, diced
1/2 T minced fresh ginger
2 cloves of fresh garlic, smashed
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/2 cup cider vinegar
1/4 cup water
3 oz. tomato paste
1/4 cup soy sauce
2 T sesame oil
1 cup pure Vermont maple syrup
1 1/2 T dried ground mustard
1/8 tsp. dried thyme
1/2 T Kosher salt

In a wide saucepot add the oil, onion, ginger, garlic, cayenne pepper, and black pepper.  Saute until the onion becomes translucent.  Add vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup.  Break the tomato paste up with a whisk until the liquid is consistent in appearance.  Add the remainder of the ingredients, but only add half of the salt.  Simmer on low heat for 30 minutes.  Puree the sauce with a stick blender or an upright blender.  Add the remainder of the salt to your taste.  Place in a large Mason jar (make sure the jar is clean and do not reuse an old lid as it will flavor the sauce!)  and refrigerate for up to two weeks.  
By Erik Waring 02 Jun, 2017
1 Cup Plain Yogurt
 1/2 Cup Milk
 1/3 Cup Pure Organic Vermont Maple Syrup
1 ripe banana
Pinch of Cinnamon, several ice cube crushed

Combined yogurt, milk, banana and cinnamon in a blender. Add crushed ice and process until smooth.
Serve right away with a straw.
By Erik Waring 12 May, 2017
4 Eggs 
1 cup maple syrup (Dark with robust taste is preferable)
3/4 cups oil
1/2 cup sour cream 
1 tablespoon lemon juice 
2 teaspoon vanilla 
2 cups flour, preferably unbleached 
1 1/2 cups chopped nuts 
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons cinnamon 
3 cups grated carrots

Preheat oven to 325 degrees.  Beat eggs on high speed until frothy. Add nest 5 ingredients and beat another minute. Combined flour, nuts, salt baking powder and cinnamon. Add liquids to dry ingredients. Fold in carrots. Turn into a lightly greased tube pan. Bake for 1 hour 10 minuets, until tooth pick emerges clean. Cool in pan until easy to handle. Frost when cool with Maple Cream Cheese, Maple buttercream frosting, or Maple glaze, recipes to follow.
Maple Cream Cheese Frosting 
12 oz. cream cheese, softened 
1/4 cup Maple Syrup
1 Teaspoon Vanilla 
Blend ingredients together

Maple Butter Cream Frosting 
3 tablespoons soft butter
1 1/2 cups confectioners' sugar, sifted. 
1/4 cup pure Vermont Maple syrup
Blend butter and sugar.  Add syrup until smooth 

Maple Syrup Glaze
1 /1/2 cups confectioners' sugar 
Pure Vermont Maple syrup, about 1/2 a cup. Enough to make confectioners' sugar a glaze constancy. 

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