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Pies
|
Maple Syrup Pie |
|
2 |
cup maple syrup |
|
1/8 to 1/4 |
teaspoon salt |
|
4 |
eggs |
|
1 |
cup chopped nuts (optional) |
|
| Beat together. Pour into unbaked 9" pie shell. Top with
nuts, if desired. Bake at 350-375 degrees F for 30-35
minutes. |
|
Maple Pecan Pie |
|
1/4 |
cup butter |
|
1/2 |
cup sugar |
|
1/2 |
teaspoon salt |
|
1 |
cup Maple Syrup |
|
3 |
eggs |
|
1 |
cup broken pecan halves |
|
1 |
unbaked 9" pastry shell |
|
|
|
|
| Melt butter; add sugar, salt, maple
syrup and eggs. Beat the mixture until well blended. Add the
pecans, breaking large halves in two. Pour filling into the
unbaked shell. Bake at 375 degrees F for about 35
minutes or until a knife inserted in the filling comes out
clean. Cool pie before serving. |
|
Maple Rhubarb Pie |
|
3 |
cups rhubarb, cut up |
|
2/3 |
cup Maple Syrup |
|
1 |
egg |
|
2/3 |
cup sugar |
|
2 |
tablespoons flour (rounding) |
|
Pinch |
of salt |
|
| Beat egg; add sugar, syrup, and
flour. Mix well and add rhubarb. Put into two-crust pie. Bake at
425 degrees F for 15 minutes. Reduce heat to 350
degrees F until it bubbles -approximately 30 minutes. |
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