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Lightly beat 4 egg yolks. Beat 4 egg whites very stiff. Combine the yolks with 1 c maple syrup and cook in double boiler until thick. When cool, add the stiff egg whites to which 2 c of whipped cream are added. Freeze.
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Pie: 4 Cups apples, peeled & sliced
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Pie: 1/2 cup brown sugar
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Pie: 4 tbsp Flour
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Topping: 1/4 cup butter or margarine
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Pie: 1 tsp cinnamon
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Topping: 1/3 cup sugar
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Pie: 1 9 inch pie shell, unbaked
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Topping: 1 tsp cinnamon
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Pie: 1/2 pt. sour cream
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Topping: 1/3 cup flour
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Pie: 3/4 cup sugar
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Combine apples, sour cream, flour, sugar, cinnamon & brown sugar in bowl; mix well. Pour into pie shell. Combine topping ingredients and sprinkle over apple mixture. Bake at 425 degrees F for 15 minutes. Reduce heat and bake for 50 minutes at 350 degrees F.
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9 inch unbaked pastry shell
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2 eggs (about 1/2 cup)
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1 cup lightly packed brown sugar
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2 tbsp all purpose flour
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1 cup maple syrup (dark is best)
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2 tbsp butter or margarine, melted
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3/4 tsp vanilla
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2/3 cup coarsely chopped walnuts
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Beat eggs slightly in bowl and stir in a blend of sugar & flour. Mix in remaining ingredients. Turn into pastry. Bake at 400 degrees F for 35 minutes or until crust is golden. Cool.
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Prepared double crust for 9" pie
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½ teaspoon cinnamon
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5 cups apples, peeled and sliced
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¼ teaspoon nutmeg
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¾ cup Pure Vermont Maple Syrup
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¼ teaspoon salt (optional)
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3 tablespoons cornstarch
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Maple granulated sugar (optional)
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1 egg
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Preheat oven to 425º. Place apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with maple sugar if desired. Bake for 10 minutes, reduce heat to 350º and continue baking 25-30 minutes.
Preparation Time: 35 minutes
Number of Servings: 8
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