Cherry Pie

Posted on by Jessica Boone

 

Bright red fresh tart cherries + maple sugar = yummy cherry pie!

My cherry trees produced really well this year so I wanted to enjoy the bounty.Ā  I love the contrast of tart cherries and maple sugar.Ā  I don’t have a cherry pitter so I used a chop stick to remove the pits (although another year I may invest in a manual pitter).Ā  I use maple sugar in my pies – you substitute 1:1 white to maple in any recipe you use.Ā  The tart cherries are balanced by the sweet maple sugar.

 

 

For 9-inch Two Crust Pastry

 

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 6-7 Tablespoons ice cold water

Combine the flour and salt. Cut in the shortening using a pastry blender or food processor on “pulse.”Combine lightly until the mixture resembles course meal or really tiny peas.Sprinkle water over the mixture 1 Tbsp at a time and mix lightly with a fork or your hands.(If you used a food processor, transfer the mixture to a mixing bowl before adding the water.)

Cherry Filling

  • 2 cups Fresh cherries – pitted
  • 1 tablespoon butter
  • 1 cup Maple Sugar
  • 2 tablespoons tapioca
  • 1 1/2 tablespoons corn starch
In a saucepan combine all the listed ingredients except butter. Stir gently. Bring to a boil and cook 3-5 minutes or until it begins to thicken. Prepare pie crust first and place bottom pastry in pie dish.Ā  Pour in filling, dot with butter and add top crust. Crimp the edges.Ā  Cut slits in crust.Ā  Bake at 425* for 45 mins or until filling bubbles and crust is lightly browned.

Ā  Ā Best served warm with a scoop of vanilla ice cream sprinkled with maple sugar

Baked Maple Apples

Posted on by Jessica Boone

2 large apples – I used Zestra, Cortlands or any good baking apple

1/4 cup Maple SugarĀ 

1 1/2 teaspoons cinnamon ( I used King Arthur Vietnamese Cinnamon)

1 Tablespoon Butter

Carefully remove the core but leave the bottom of the apple intact.Ā  I used a knife to cut the top part out then a spoon to scoop the rest out.

Place apples in a baking dish.

Divide the butter in half and add to each apple.

Mix the Maple Sugar and cinnamon and split equally between the apples.

Bake at 350* for about 25 -35 mins or until the apples are soft all the way through.

Serve warm withĀ  a slice of sharp cheese or vanilla ice cream! Yummy!

 

Maple Candy Bunnies

Maple Sugar Bunny

Posted on by Jessica Boone

Just in time for Easter we are offering a Maple Sugar Bunny! This 4.5 ounce bunny is made from 100% Pure Vermont Delicate Maple Syrup. Ā Also available are our gift boxes of Ā smaller bunnies, chicks and butterflies to complete any Easter Basket!  

Maple Rhubarb Pudding Cake

Posted on by Jessica Boone
Fresh Picked Rhubarb

Fresh Picked Rhubarb

You know it’s truly Spring when you have fresh rhubarb for sauce, pies and cakes! Ā I make my rhubarb sauce with Maple Syrup or Maple Sugar instead of white sugar. I also substitute the white sugar in the cake with Maple Sugar.Ā  Ā The maple rhubarb sauce can be eaten as is, used over pound cake or ice cream.

Sauce ingredients:

Maple Rhubarb Sauce

Maple Rhubarb Sauce

4 cups of fresh rhubarb

1 cup Maple Syrup

2 tsp butter Read more