Maple Cream Pie

Crust

1 cup of shortening

1 1/2 cup all-purpose flour

1/2 cup ice water

1/2 tsp salt

Filling

2 cups of Vermont maple syrup

(Dark Amber or Grade B)

3 eggs

1 cup heavy cream

3 tablespoons flour, sifted

Utensils

2 large bowls

mixing spoon

wire whisk

9 inch pie pan or fluted tart pan


1. Cut the shortening and flour together in the large bowl until it is crumbly. Add the ice water and salt and work it into a dough. Do not overmix.

2. Roll out the dough to 1/8 inch thickness and form the shell in pie or tart pan.

3. Break the eggs into a bowl and whisk slightly. Add maple syrup, cream, and flour and whisk again for a minute.

4. Pour the mixture into the shell and bake at 375 deg. F for 30 minutes. The pie should puff up and be a golden color. The filling will settle as it cools.

Serve cool with a dollop of whipped cream or a wedge of Vermont cheddar cheese. Serves about 8.

Adapted from: Now that's a Linzertorte! by Marshall Faye, Executive Pastry Chef, Trapp Family Lodge.