How To Make Vermont Maple Sugar Pie
A wonderful Canadian dessert, this maple sugar pie uses Vermont maple syrup and sugar for its rich filling that has subtle notes of lemon and vanilla.
Preheat oven to 375 degrees F.
In a large mixing bowl, blend together flour, sugar, and salt with a fork. Cut in shortening with a pastry cutter.
In a small bowl, beat together water, egg yolk, and vinegar. Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky).
Using hands, shape dough into a disc and refrigerate for at least 1 hour.
Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about ⅛-inch thick.
Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan. Fold under and crimp the edge with fingers to make a high fluted border.
Chill for at least 30 minutes.
In a large bowl, whisk together all filling ingredients until smooth.
Pour into chilled pie crust and bake about 35 minutes, or until edges are set but center jiggles slightly.
Cool to room temperature on a wire rack. Serve with ice cream or whipped cream, if desired.
- Calories: 347.57kcal
- Fat: 15.04g
- Saturated Fat: 5.04g
- Trans Fat: 1.39g
- Monounsaturated Fat: 5.66g
- Polyunsaturated Fat: 3.34g
- Carbohydrates: 49.33g
- Fiber: 0.51g
- Sugar: 32.72g
- Protein: 4.58g
- Cholesterol: 100.44mg
- Sodium: 253.84mg
- Calcium: 65.70mg
- Potassium: 155.18mg
- Iron: 1.37mg
- Vitamin A: 62.39µg
- Vitamin C: 1.80mg
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