While Vermont was shut down, a lot of our inns and airbnbs were really hurting because they couldn’t future book and many of their reservations were cancelled. So when I heard that my friends over at Foxglove Farm in the beautiful Champlain Valley of Vermont had this happen to them, I had to spring into action and did what I could, which meant ordering some of their delicious maple syrups. I was thinking ahead so I ordered a bunch of darling mini bottles for Christmas gifting, but I had a lot of pints too, which sent me straight to Vermont Maple to find out what I could make with my gallon of maple syrup! Turns out there’s more to maple syrup than just as a pancake topper, and I always gravitate to sweets, so I decided to try my hand at a maple pie.
It didn’t take much flour, which was key, and it’s only 6 ingredients so it was pretty much everything I had on hand. It came out amazing!
Vermont Maple Pie
- 1 1/2 cups heavy cream
- 1 1/2 cups Vermont maple syrup
- 1/4 tsp black pepper
- 1/3 cup all-purpose flour
- 2 tbsp butter
- 1 unbaked pie crust
- 1/2 cup chopped walnuts or pecans (for sprinkling)
- In a heavy saucepan, wisk together cream and flour until smooth.
- Add maple syrup, butter and pepper.
- Cook stirring over medium heat for 10 minutes or until thickened. Do not let the mixture boil.
- Pour filling into pie shell and sprinkle with chopped nuts.
- Bake at 375 degrees for 20 – 30 minutes or until bubbling.
- Cool on a rack and then refrigerate until thoroughly cooled before serving.