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Pie

CREAMY MAPLE SYRUP PIE
Ingredients:
Pastry of your choice
2 Tbsp butter
2 Tbsp all-purpose flour
2 egg yolks
1 cup maple syrup
1/3 cup water
½ cup chopped walnuts
Directions:
Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and water. Add to butter-flour mixture and cook over boiling water until thick and creamy, stirring most of the time. Add walnuts and let cool. Pour into an 8-inch pie shell or divide into 6 individual tart molds lined with pastry.
As a variation, sprinkle the nuts on top instead of mixing them in the filling.
To make chiffon maple tarts, beat 2 egg whites until stiff, fold into cooked and cooled maple cream, and then pour into baked tart shells.

MAPLE APPLE PIE
Ingredients:
5 cups sliced apples
½ cup sugar
2 tbsp flour
½ tsp cinnamon
Dash of salt and nutmeg
¼ cup maple syrup
½ cup sour cream
Pastry for double crust 9″ pie
Directions:
Combine dry ingredients and sprinkle 2 Tbsp of it over bottom of piecrust. Add the rest to apples, along with maple and sour cream and stir. Turn into pie and cover with lattice top. Bake at 425º for 15 minutes, and then bake at 325º for 45 minutes longer or until nicely browned. Remove from oven and cool.

MAPLE APPLE OAT PIE
Ingredients:
Pie crust for 1 9-inch pie
8 cups apples, peeled, cored, thinly sliced
½ cup maple syrup
1½ Tbsp cornstarch
½ tsp finely grated lime zest
Juice of 1 lime (1 Tbsp)
2 Tbsp butter
Crumb topping
Directions:
Prepare pastry crust and line a 9-inch pie pan and chill. Preheat oven to 425˚. Put sliced apples in bowl and add maple syrup. Stir to coat slices. Sift cornstarch over apples, and stir. Mix in lime zest and juice. Turn apples into chilled crust and pat into even mound. Dot with butter. Cover pie with loosely tented foil. Bake for 20 min. reduce oven to 375˚ and bake for 10 more min. Remove foil and add oatmeal crumb topping. Bake for another 45-60 min., until juices bubble out thickly. If topping starts to get too dark, cover loosely with foil. Cool on rack.

CRUMB TOPPING
(Good for single crusted pies or crisps)
Ingredients:
½ cup flour
½ brown sugar, firmly packed
1/3 cup old-fashioned oats
Pinch of salt
Pinch cinnamon (or more to taste)
4 Tbsp cold butter
Direction:
Toss flour, sugar, oats, salt, and cinnamon to mix in bowl. Cut butter into mixture until mix is uniform and gravely in texture. Refrigerate, covered, until ready to use. Freeze for longer storage.

MAPLE BEAN PIE RECIPE
Ingredients:
1 cup well cooked white pea beans
½ cup maple syrup
2 eggs
1/3 cup brown sugar
1/3 cup melted butter
½ cup raisins or chopped pecans
One 9-inch unbaked pastry pie shell
(or 18 unbaked tart shells)
Pecan halves (optional)
Directions:
Puree beans in food processor or blender with maple syrup until smooth. Add eggs, sugar, and butter and mix just until well blended. Sprinkle raisins or chopped pecans in bottom of pie or tart shells. Pour filling on top of raisins or chopped pecans. Garnish with pecan halves if desired. Bake pie at 350° for 35-40 min. or tarts for 20 min. or until set in center. Cool. Serve at room temperature plain or with whipped cream or ice cream.

MAPLE CHIFFON PIE
Ingredients:
2 eggs, separated
1½ cups hot milk
2 envelopes Knox gelatin
½ cup cold water
1 baked pie shell
1 cup maple syrup
½ tsp vanilla
¼ tsp salt
½ cup whipping cream
Directions:
In top of double boiler, add hot milk to slightly beaten egg yolks. Cook to custard. Sprinkle gelatin on cold water. Add to custard when softened. Stir until dissolved. Add maple syrup and salt. When mixture begins to set, fold in beaten egg whites. Turn in pie shell. Serve with whipped cream.

DEEP-FRIED CHERRY PIES
Ingredients:
1 cup all-purpose flour
¼ tsp baking powder
¼ tsp salt
2 Tbsp shortening
1/3 cup boiling water
1 cup cherry pie filling
Oil for deep fat frying
¼ cup maple syrup
¼ cup whipped topping
Directions:
In a small bowl, combine the flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water just until moisten. Turn unto a lightly floured surface; knead 8-10 times. Divide dough into four portions; roll each into an 8-in. circle. Place ¼ cup of pie filling in the center of each circle. Fold dough over filling; secure with toothpicks. In an electric skillet, heat 1 inch of oil to 375°. Fry pies, folded side down, in the oil for 2-3 min. or until lightly browned. Turn and fry 2-3 min. longer. Drain on paper towels. Remove the toothpicks. Serve with syrup and whipped topping. Yield: 4 servings.

MAPLE CREAM PIE
Ingredients:
1 can sweetened condensed milk
2/3 cup maple syrup
Pinch of salt
1 cooked pie shell
Whipped cream
Directions:
Combine sweetened condensed milk, syrup, and salt in saucepan. Heat (stirring constantly) over very low heat until bubbles in center. Cool slightly. Pour into precooked shell. Top with whipped cream when ready to serve.
MAPLE CUSTARD PIE
Ingredients:
3 cup milk
3 eggs, separated
1 cup maple syrup
¼ cup sugar
1 Tbsp flour
¼ tsp salt
1 tsp vanilla
Directions:
Scald milk and add it to the well beaten yolks of eggs mixed with the maple syrup, sugar, flour, and salt. Continue cooking, stirring constantly, until it begins to thicken slightly. Then fold in stiffly beaten egg whites and vanilla. Pour into uncooked 10-inch pie shell and bake in moderate oven, 325˚, until firm.

MAPLE KEY LIME PIE
Ingredients:
1½ cups graham cracker crumbs
1½ cups key lime juice
Whipped cream
1 lime or lemon, cut into wedges (optional)
Maple syrup
2 cans (14 oz) evaporated milk
3 Tbsp sugar
3 Tbsp unsalted butter, melted
10 egg yolks
Directions:
Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom and up the side of a 9-inch pie plate. Bake at 325° for 10 min. Remove and set aside. Whisk together the egg yolks and evaporated milk in a large bowl until smooth. Add the key lime juice and mix well. Pour the lime mixture into the baked pie shell. Bake at 325° for 20 min. Cool. Refrigerate, covered, for at least 4 hours before serving. Pour a small pool of maple syrup on each dessert plate. Top with a slice of pie. Pipe a rosette of whipped cream on the plate next to the pie. Garnish with lime wedges.
MAPLE NUT PIE
Ingredients:
½ cup milk
1 cup maple syrup
2 egg yolks, slightly beaten
1 Tbsp gelatin
Cold water
1 Tbsp maple syrup
2 egg whites, stiffly beaten
1 cup whipped cream
½ cup chopped nut meats
Directions:
Heat together the milk and maple syrup. Stir ½ cup of this into the egg yolks and return this mixture gradually to the hot syrup mixture, beating constantly. Cook this mixture a little; then add the gelatin, which has been softened in a little cold water. Add the maple syrup and chill the mixture until it begins to thicken. Fold in the egg whites, and then add the shipped cream and chopped nut meats. Pour the mixture into a baked pie shell.
This pie tastes like maple ice cream. If you double the recipe, it makes three 8-inch pies.

MAPLE PECAN PIE 1
Ingredients:
¼ cup butter
½ cup sugar
½ tsp salt
1 cup maple syrup
3 eggs
1 cup pecan halves
1 unbaked, 8” pie crust
Directions:
Melt butter; add sugar, salt, maple syrup, and eggs. Beat mixture with beater until well blended. Add the pecans, breaking larger pieces. Pour filling into piecrust. Bake the pie at 375º for about 35 min. or until filling is set.

MAPLE PECAN PIE 2
Ingredients:
¼ cup butter, melted
1 cup dark brown sugar
1 cup maple syrup
3 eggs, well beaten
¼ tsp salt
1 tsp vanilla
1 cup pecans
1 9-inch pie shell
Directions:
Cream butter and sugar. Add syrup, eggs, salt, and vanilla. Mix together and add pecans. Bake 5 min. at 450° then reduce heat to 350° and bake about 40 min. until firm.

MAPLE PECAN PIE 3
Ingredients:
Pastry for one crust
¾ cup sugar
1 cup maple syrup
2 eggs, slightly beaten
4 Tbsp butter
1 tsp vanilla
1 cup pecans, coarsely broken
Directions:
Line pie plate with pastry. Boil sugar and syrup for about 2 min. Pour slowly over beaten eggs, stirring vigorously. Add butter, vanilla, and nutmeats. Pour into unbaked pastry lined pie plate. Bake at 400° for about 30 min.
MAPLE PECAN PIE 4
Ingredients:
1½ cup sugar
2 Tbsp flour
2 eggs
1 cup maple syrup
¼ tsp salt
½ tsp vanilla
1 Tbsp butter
¼ tsp vinegar
1 cup pecans, chopped
Directions:
Mix sugar, flour, salt, and cream with butter and eggs. Add other ingredients and mix well. Pre-bake a 9″ pie shell at 425˚ for 5 min. Add the filling and reduce heat to 350˚. Bake until a knife comes out clean, about 45 min.
MAPLE SUGAR PECAN PIE
Ingredients:
¼ cup butter, softened
1 cup brown sugar
1 cup light corn syrup
3 eggs
¼ tsp salt
1 Tbsp flour
2 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
1 unbaked pie crust
1½ cups pecans
¼ cup maple sugar
Directions:
Preheat the oven to 350°. Cream the butter and sugar together until well mixed. Beat in the syrup and whip until combined. In a separate bowl, beat the eggs and salt until fluffy. Combine the eggs with the sugar mixture, flour, vanilla, cinnamon, and nutmeg. Pour the batter into the pie crust. Sprinkle the pecans on the top and bake for 45 min. Dust with maple sugar hot out of the oven.
LOW-CALORIE MAPLE PECAN PIE
Ingredients:
1 vanilla cookie crust
1 cup Splenda sweetener
1 cup maple syrup
2 Tbsp butter, softened
1½ tsp liquid Sweet’N Low sweetener
1½ tsp vanilla
4 eggs, lightly beaten
1 cup pecan halves
Directions:
Preheat oven to 350°. In a medium saucepan mix Splenda, syrup, butter, and Sweet’N Low until thoroughly combined. Bring to a boil over medium high heat. Remove from heat, pour into a plastic bowl, and cool until barely warm. You can speed this step up by placing in the refrigerator. When syrup mixture is barely warm add eggs and vanilla extract and mix thoroughly. Sprinkle pecans evenly in the bottom of the crust. Pour filling carefully over pecans. Bake about 30 min. or until set. Cool in pan on a rack. When completely cool, refrigerate at least 2 hours. Cut into 8 equal servings. Store covered in the refrigerator.
MAPLE WALNUT PIE
Ingredients:
1 pie crust, 9-inch
4 eggs
1½ cups grade “B” maple syrup
2 Tbsp flour
3 Tbsp melted butter, cooled
2 tsp vanilla
¾ cup walnuts
Optional garnish:
whipped cream,
maple syrup,
walnuts
MAPLE PECAN TARTLETS
Ingredients:
½ cup butter, softened
½ cup sugar
1 egg
2 tsp almond extract
1¾ cups flour
1 cup powdered sugar
½ cup butter, softened
1/3 cup dark corn syrup
1½ cups chopped pecans
36 pecan halves
½ cup maple syrup
Directions: Preheat oven to 400°. Combine ½ cup butter, ½ cup sugar, egg, extract, and flour in a large bowl. Beat at medium speed until mixture forms coarse crumbs. Grease 36 mini muffin cups. Press 1 Tbsp of dough mixture into cups. Bake for 6-9 minutes or until pale golden colored. Remove from oven and lower temperature to 325°. In a medium saucepan combine powdered sugar, ½ cup butter, and corn syrup. While stirring constantly, cook over medium heat until mixture just starts to boil (about 5 min.). Remove from heat and stir in chopped pecans. Carefully spoon mixture into baked shells. Place the maple syrup in a small saucepan and simmer until liquid is reduced about half and thickened. Dip each pecan half into the reduced maple syrup and place on top of each tartlet. Sprinkle remaining maple syrup over tartlets if desired. Bake for 5 min. Cool for 30 min. then serve.

MAPLE PUMPKIN PIE
Ingredients:
1 unbaked 10″ pie shell, well chilled, fluted edge
Leaf shapes cut from pastry scraps
1½ cups pumpkin puree, fresh or canned
½ cup maple syrup
1½ cups milk
2 eggs, lightly beaten
2 Tbsp flour
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
½ tsp salt
Directions:
Preheat oven to 425˚. Mix together pumpkin, syrup, milk, and eggs. Whisk together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt. Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40 min. until filling is firm and a knife inserted in center comes out clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown. Garnish top of pie with baked leaf shapes. Let cool completely before cutting with a sharp knife.
LOW-FAT MAPLE PUMPKIN PIE
Ingredients:
2/3 cup sugar
¼ cup nonfat liquid creamer
1¼ tsp cinnamon
½ tsp ground ginger
¼ tsp cloves
¼ tsp nutmeg
½ tsp salt
1 can pumpkin (16 oz)
¼ cup maple syrup
½ cup substitute eggs
1 egg white
1¼ cup evaporated skimmed milk
1 deep-dish 8″ or regular 9″ pie crust, commercial or homemade
8 pecan halves (optional)
Directions:
Preheat the oven to 425°. In a small bowl, combine the sugar, creamer, cinnamon, ginger, cloves, nutmeg, and salt and mix well. In a large bowl, add the pumpkin, syrup, substitute eggs, egg white, and milk and mix well with a large whisk or spoon to blend thoroughly. Fill the pie crust. Around the edge, place the pecan halves (if using) rounded side on the filling but touching the edge of the crust, long ends pointing toward center, or in a circle around the center (there will be one pecan half per slice). Carefully place the pie on a lower (not lowest) rack in the center and bake for 15 min. Lower the heat to 350° (put foil on the crust edges if browning too quickly) and bake for an additional 40-55 min. or until a knife inserted in the center comes out clean. Serve warm, room temperature, or cold.

MAPLE RAISIN PIE
Ingredients:
1 cup water
1 ½ Tbsp cornstarch
1 cup maple syrup
1 cup raisins
pastry for 8″ pie
Directions:
Combine water and cornstarch in a saucepan. Add maple syrup and blend well. Add raisins and bring to a boil, stirring constantly until mixture thickens, then continue cooking until transparent, about 5 min. Remove from heat and cool. Pour into pastry lined 8″ pie plate. Cover with a lattice top made from strips of pastry. Bake at 425° until crust is golden brown, about 20 min.

MAPLE SQUASH PIE
Ingredients:
3 eggs, slightly beaten
½ cup maple syrup
½ tsp cinnamon
½ tsp salt
½ tsp ginger
½ cup sugar
1 cup light cream (or liquid non-dairy creamer)
2 packages frozen cooked squash, thawed
2 unbaked 9″ pie shells
Directions:
Preheat oven to 350˚. In large bowl, combine eggs, sugar, syrup, and light cream. Beat until smooth. Beat in squash. Spoon filling into pie shells and bake on lowest shelf in oven for 55-60 min., or until filling is set. Garnish with whipped cream (or whipped topping) or drizzle with additional maple syrup. Delicious warm or cold!
MAPLE RHUBARB PIE 1
Ingredients:
3 cups rhubarb, cut up
1 egg
2 Tbsp flour
2/3 cup maple syrup
2/3 cup sugar
Pinch of salt
Directions:
Beat egg; add sugar, syrup, and flour. Mix well and add rhubarb. Put into two-crust pie. Bake at 425° for 15 minutes. Reduce heat to 350° until it bubbles -approximately 30 minutes.

MAPLE RHUBARB PIE 2
Ingredients:
10 inch pie shell, unbaked
4 cups rhubarb, cut
½ cup maple syrup
½ cup sugar
1/3 cup all-purpose flour
1 cup sour cream
½ cup flour
½ cup brown sugar
¼ cup soft butter
Directions:
Arrange rhubarb in pie shell. In small mixing bowl, mix maple syrup, sugar, and flour. Stir in sour cream and pour evenly over rhubarb. Add a few strawberries on top, when they are available. In separate bowl, combine flour, brown sugar and butter until crumbly and sprinkle over top of rhubarb. Bake at 425° for 15 min. Reduce heat to 350° and bake for approximately 30 – 35 min. longer.

MAPLE SUGAR CUSTARD PIE 1
Ingredients:
1 cup packed maple sugar
2 Tbsp butter
1½ cups scalded milk
1 Tbsp cornstarch
½ cup cold milk
3 slightly beaten eggs
½ tsp salt
2 9-inch unbaked pie shells
Nutmeg
Directions: Heat sugar and butter until it bubbles. Add scalded milk and stir until sugar is dissolved. Mix in cornstarch, cold milk, eggs, and salt. Pour into unbaked shells, and sprinkle a bit of nutmeg on top of each. Bake 450° for 10 min., then reduce heat to 350°, and bake 25 min. more.

MAPLE SUGAR CUSTARD PIE 2
Ingredients:
1 cup maple sugar
1 cup light brown sugar
¼ tsp maple syrup
2 Tbsp butter
1 ½ cup milk, scalded
1 Tbsp cornstarch
½ cup cold milk
3 eggs, slightly beaten
½ tsp salt
1 9-inch unbaked pie crust
Nutmeg to taste
Directions:
Heat the maple sugar and butter until they bubble. Add the scalded milk and stir until the sugar is dissolved. Mix in the cornstarch, cold milk, eggs, and salt. Pour into the unbaked pie shell and sprinkle a bit of nutmeg on top. Bake at 450° for 10 min., then reduce heat to 350° and continue to bake 25 min. longer or until a knife inserted in the center of the pie comes out clean.
MAPLE SUGAR PUMPKIN PIE
Ingredients:
16 oz pumpkin, canned, solid pack
2 Tbsp flour
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 Tbsp butter, softened
1 cup sugar
1 cup milk
2 Tbsp maple syrup
2 eggs
1 9 -inch pie shell — unbaked
Whipped cream — optional
Directions:
In a mixing bowl combine pumpkin, flour, cinnamon, nutmeg, ginger, butter, sugar, milk, syrup, and eggs, and mix well. Pour into the pie shell. Bake at 425˚ for 15 min. Reduce heat to 350˚ and continue baking for about 45 min. or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.
MAPLE SUGAR PIE 1
Ingredients:
1 cup maple sugar
1 egg
½ cup cream butter, size of walnut
Speck of black pepper
1 Tbsp flour
Directions:
Cream butter and sugar, add egg, and beat well flour, pepper, and cream. Pour into unbaked pie shell, use two crusts. Bake at 450° until shell is set, about 10 min., and then reduce to 325°.

MAPLE SUGAR PIE 2
Ingredients:
1 cup maple sugar
½ cup butter
1 egg, beaten lightly
1 cup sweet cream
Directions: Combine sugar and butter; add egg, and then cream. Fill pie and bake like custard.

SIMPLE MAPLE SYRUP PIE
Ingredients:
2 cups maple syrup
4 eggs
1/8 tsp salt
1 cup chopped nuts (optional)
Directions: Beat together. Pour into unbaked 9″ pie shell. Top with nuts, if desired. Bake at 350-375º for 30-35 min.

MAPLE SYRUP PIE
Ingredients:
½ cup cold water
¼ cup flour
1 cup maple syrup
1 egg lightly beaten
2 Tbsp butter
1 pie shell – 8 ” baked
Directions:
Whisk water with flour until smooth; stir into syrup in small heavy saucepan. Stir in egg; cook over medium-low heat, stirring, until thick, about 7 min. Stir in butter until melted. Pour into pie shell. Let cool.

MAPLE SYRUP NUT PIE
Ingredients:
Pastry for 2-crust pie
1 cup maple syrup
½ cup water
3 Tbsp cornstarch
2 Tbsp cold water
¼ cup nuts, chopped
Directions:
Boil the maple syrup and ½ cup of water for 5 min. Blend the cornstarch with the 2 Tbsp of water and add to the syrup. Cook, stirring constantly, until mixture is smooth and transparent. Add the butter and chopped nuts and let it cool. Bake between two crusts at 400° for 25-30 min.

MAPLE WALNUT CREAM PIE
Ingredients:
2 cups milk
Dash of salt
2 cup maple syrup
1 tsp vanilla
3 well-beaten egg yolks
½ cup chopped walnuts
6 Tbsp flour
½ cup yogurt or whipped cream
Directions:
Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water-about ½ hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.
MAPLE WALNUT PIE
Ingredients:
2 Tbsp butter
¼ cup flour
1 cup maple syrup
½ cup water (use fresh maple sap in season)
¾ cup walnut halves or pieces
Pastry for one 8″ or 9″ pie shell
Directions:
Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water and cook, whisking constantly until thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pit shell. Bake at 350º on center rack of oven 35-4O min. or until filling is set and crust is golden brown. Cool on wire rack. May be decorated with nuts, pastry maple leaves, etc. Best if garnished with whipped cream.

MAPLE-WALNUT PIE
Ingredients:
1 pie crust (9 –inch); unbaked
4 eggs
¾ cup maple syrup
Few squirts fresh lemon juice
1 dash cinnamon
¼ cup melted butter
½ tsp vanilla
2 cups walnut pieces
Directions:
Beat together everything except walnuts, using a blender, wire whisk, or electric mixer. Make sure the mixture is light and smooth. Spread the walnuts into the unbaked crust. Pour the batter over the nuts and bake 30 min., or until solid. Serve warm or cold, with whipped cream or ice cream.

SHAKER BOILED CIDER PIE
Ingredients:
1 pie crust for 9-inch pie
¾ cup boiled cider
¾ cup maple syrup
2 Tbsp butter
3 eggs, separated, room temperature
1/8 tsp nutmeg
Directions:
Preheat oven to 350˚. Gently warm the boiled cider, maple syrup, and butter in saucepan, just until butter melts. Transfer to larger bowl, and cool slightly. Whisk in salt and egg yolks. Beat egg whites until stiff peaks form. Quickly whisk them into cider mixture. Pour filling into chilled crust, and bake about 40 min. Top will be dark brown and the pie will be wobbly. Cool on rack, dusting the surface with nutmeg. Serve slightly warm, or refrigerate and serve cold. Great with vanilla ice cream or whipped cream.

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