Pastry for 2-crust pie
1 c Maple syrup
1/2 c Water
3 tb Cornstarch
2 tb Cold water
1/4 c Nuts; chopped
Boil the maple syrup and 1/2 cup of water for 5 minutes. Blend the
cornstarch with the 2 tablespoons 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
degrees F for 25-30 minutes.
NOTES : Of all the maple syrup pies I’ve made, none was ever as good as
this one. The recipe dates from Colonial days when crushed wheat was used
to thicken the mixture. Lei’s Notes: This book had a mis-print in this
recipe, as no quantity of maple syrup was listed…in fact the whole
ingredient was missing. I’m guessing here on the 1 cup of maple syrup based
on the Creamy Maple Syrup Pie, which contains 1 cup.
Yields
1 Servings