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Maple custard pies are sweetened only with maple sugar. Each year in New England maple sugar is made with the sap collected from local trees, a New England tradition dating to the 18th-century boycott of sugar imports from the West Indies. Because sugar from the West Indies was produced with slave labor, the maple pie is recognized as a symbol ...
A custard pie is a pie with an egg-based filling that bakes up smooth and creamy. As the filling bakes, the eggs help it set up so it slices cleanly. ... "My daughter makes one with maple syrup ...
Maple custard pie from the cuisine of New England. A 1939 recipe for maple cream pie is made with maple sugar and scalded milk in a double boiler. Cornstarch is added to the sweetened milk to make a thin paste which is poured over beaten eggs, then cooked all together briefly then butter, vanilla and salt are stirred.
Chocolate Chess Pie. This twist on a Southern custard classic is rich, chocolaty, and beautifully decorated with a powdered sugar design. ... Maple Pecan Pie. Thanks to the addition of maple syrup ...
Of course, there are tons of fall desserts made with maple syrup like the brown butter maple blondies and Ree Drummond's maple pecan pie topped with maple glaze. It's what "really seals the deal ...
Variation: Salted Maple Pecan Pie: Sprinkle 1/2 teaspoon coarse sea salt over the cooled pie. Slices This pie works great in tart form, too (as in the photo). Just press the crust into an 11-inch tart pan and proceed with the recipe. Recipe courtesy of Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero/Da Capo Lifelong Books, 2011.
A single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, with brown sugar or maple syrup. Sugar pie: Northern France and Belgium: Sweet Either a leavened dough topped with sugar, or a pie crust filled with a sugar mixture (similar to a treacle tart). Also popular in French Canada. Sweet potato pie [19] United States
In a medium saucepan, bring the maple syrup to a boil. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235°, about 8 minutes; be careful it doesn't boil over. In a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until firm peaks form.