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

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Dessert
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. In a heavy saucepan, wisk together cream and flour until smooth.
  2. Add maple syrup, butter and pepper.
  3. Cook stirring over medium heat for 10 minutes or until thickened. Do not let the mixture boil.
  4. Pour filling into pie shell and sprinkle with chopped nuts.
  5. Bake at 375 degrees for 20 – 30 minutes or until bubbling.
  6. Cool on a rack and then refrigerate until thoroughly cooled before serving.