Welcome back to our celebration of sugaring season. Hopefully, you have visited our first three articles in the series and had a cup of Vermont Fancy Coffee, a Sweet Potato Breakfast Bowl (or a Blueberry Maple Power Smoothie), a Vermont Turkey Sandwich lunch, or a Maple Pork Chops and Brussels Sprouts dinner.
For those of you who missed the start of this series, allow me to share. A couple of years ago, I traveled to Vermont with my best friend and our combined five children to visit her family. I had never been to Vermont, but I’ve long been a lover of all things maple syrup. I think I ate a “Maple Creemee” every day we were there, and I still crave them. Adding maple syrup to my homemade yogurt is the closest thing I’ve been able to do. Recently I met a woman from Vermont who is a fantastic storyteller and loves to cook with maple syrup. She offered to share some of her stories and recipes here on the blog. So in honor of the “sugaring” season, for six days, I’ll be sharing a different recipe made with maple syrup.
The recipes will start with morning coffee, followed by two options for breakfast, including a power smoothie, lunch, dinner, and dessert. If you happen to be a homeschool mom, or really any mom and would like to teach your children about maple syrup, it’s history, and how it’s made, be sure to visit my Maple Syrup Homeschool Resources post.
Did someone ask for dessert??!!
This recipe is super quick, super easy! Have unexpected guests coming over, great! Here’s a quick, simple pie that’ll please anyone. A traditional Canadian maple pie is something you’ll see all over Vermont. Made with heavy cream, the original recipes passed down through families are pretty simple. Whip together some heavy cream, and maple syrup, add a little bit of water mixed with cornstarch, pour, and done!
Vermont has a rooted history in sugaring. As it nears sugaring season, folks are disappearing into the sugar bush for the day to tap and ensure that all the lines are working. It’s long, hard work, with a decent pay off at the end of season. It’s hard to drive down the roads without seeing lines connecting trees throughout the countryside here.
Maple syrup seeps into every dish here in Vermont, but rarely is it seen as the main ingredient. Paired with a graham crackle crust, it’s a perfect way to end a meal. Or have with some coffee.
With production rates in Vermont once again on the rise, the regulation of maple syrup and the grading system that Vermont uses is a little stricter than most. The different grades of maple syrup are used for different reasons and oftentimes made at different points in the season. Golden color has a more delicate flavor and is typically made at the beginning of the sugaring season. This syrup is great for pancakes or waffles or in yogurt or as a topper for ice cream. Amber tends to have a rich flavor and is made mid-sugaring season. It’s often used to flavor foods, so in vinaigrettes, cocktails, or sauces. This is the grade used for this pie. Offering a rich flavor profile, it doesn’t become overwhelming when simmered down. Often the dark color, with a more robust flavor is used for baked apples or squash, or as a glaze for meats, and vegetables. Finally, there’s Very Dark. This grade is often used when a strong maple flavor is needed – baking recipes like cookies, bread, and muffins.
After a long day of sugaring, it’s nice to come home to this Vermont Maple Pie, a good warm cup of hot cocoa, and dinner in the oven.
Vermont Maple Pie
1 1/2 cups Amber Maple Syrup
1 cup canned coconut milk well mixed
1/4 cup cornstarch
1/4 cold water
1 9” pre-baked graham cracker pie shell
Whisk together in a medium saucepan the maple syrup and coconut milk over a medium-low heat.
In a small bowl, mix together the cornstarch, and water. When the maple syrup and coconut milk mixture starts to simmer, slowly whisk in the cornstarch water.
Bring the mixture to a boil for two minutes, constantly whisking. Being careful not to burn the bottom, cook at a low boil until mixture thickens.
Remove from the heat, and carefully pour into a pie shell. Refrigerate until set.
Store pie in the refrigerator.
- 1½ cups Amber Maple Syrup
- 1 cup canned coconut milk well mixed
- ¼ cup cornstarch
- ¼ cold water
- 1 9” pre-baked graham cracker pie shell
- Whisk together in a medium saucepan the maple syrup and coconut milk over a medium-low heat.
- In a small bowl, mix together the cornstarch, and water.
- When the maple syrup and coconut milk mixture starts to simmer, slowly whisk in the cornstarch water.
- Bring the mixture to a boil for two minutes, constantly whisking.
- Being careful not to burn the bottom, cook at a low boil until mixture thickens.
- Remove from the heat, and carefully pour into a pie shell. Refrigerate until set.
- Store pie in the refrigerator.