Maple Cream Pie

Maple Cream Pie from my Mother

This pie calls for a pre-baked pie crust also known as a blind bake.  You can use store bought crust or I’ll include the recipe I use. Either way bake the crust first – make sure to use a fork and dot the entire bottom of the crust before baking.

Pre Baked (Blind Bake) Pie Crust – 9 inch pie shell

1 1/2 cups flour

1/4 teaspoon salt

1/2 cup lard

3-4 tablespoons ice cold water ( I fill a cup with water and ice and let it chill before using the water)

Mix the flour and salt together, use a pastry blender to cut in the shortening.  Start with 2 tablespoons water and gently mix add the 3rd tablespoon of water and gently mix until you can create a ball with the dough the 4th tablespoon may be necessary.  I mix my dough as little as necessary so it keeps the pastry light.  Lightly flour the surface you are going to use to roll out the dough.  Roll out the dough and place in pie plate. Prick the bottom of the crust with a fork. Bake in a preheated oven at 425* for 18-20 minutes.  Allow to cool before adding filling.


Maple Cream Filling 

1/2 cup milk

4 Tablespoons corn starch

2 egg yolks (save the whites for a meringue topping)

pinch of salt

1 cup Maple Syrup

Rounded Tablespoon Butter


Use a double boiler to heat the milk.  In a seperate dish mix corn starch, egg yolks, salt and maple syrup. Slowly stir these into the heating milk.  I use an electric mixer on low to stir the liquids in the double boiler. Continue mixing until thick, add the rounded tablespoon of butter, pour into the pre baked pie shell.  Chill in fridge.  Use the leftover egg whites to make a meringue to top the pie – add just before serving.

Meringue (optional)

egg whites

pinch of sugar

With and electric blender beat egg whites, add a pinch of sugar and continue beating until egg whites are stiff and can form a peak.  Add to Maple Cream Pie just before serving.







It’s that time of year again – we all have lots of good intentions but within a couple of months we slide back into old habits. I am as guilty as the next person. I’ve always been someone that loves lists – long term, seasonal, weekly, daily. Sometimes they worked mostly they made me frustrated.

As I think about the changes I want to make this year, I am also reflecting on what my goals were last year and how I did on those. Running – yeah not so much this year, which is frustrating so I am setting up new running goals this year. My big ambition is to do a 10 miler – my realistic goal is to do a 10k. That is achievable – 2 years ago after I committed to the Dandelion Run in May.     I spent the money on the entry fee and didn’t want to waste my money, therefore I made a habit of running after I finished work and before I came home. I have a love/hate feel for running – hate it while I’m on the 1st and 3rd mile ( they always seem to be the worst). Love it when I’m done and the next several days after because I still feel good. I learned that if I did it before coming home or as soon as I got home it happened.  If I came home, checked my email, made a few posts or basically became distracted by the million and one things that always need my attention IT DIDN’T HAPPEN.  I let this happen this whole last year.  I can see the why now I just need to fix it.  We’ll see how my training goes next summer if I make the 10 mile run in the fall.

Of course being me and always trying to put a lot on my plate I can’t just be happy with one thing soooo…….even though I walk a lot a lot at work but it doesn’t count as exercise so I also am “resolving” to add more then just running – I want to try Yoga for the first time, I would like to actually go kayaking more then once this year and I want to go on at least 3 hikes (other then working in my own sugarwoods).

This last year I didn’t have any goals for exercise and I wanted to concentrate on growing my website – this is where I cut myself some slack – I didn’t run much at all this last year and only 1 kayak trip and 2 days of hiking, but I definitely learned a lot about my website, marketing and creating products. Now this year I would like to find a little more balance. A few of my business resolutions include increasing Facebook and Instagram viewers – adding more video to show more of what we do! and bring 3 new products to my market. I have the ideas and recipes I want to use now I just need to finish the ideas with the right packaging and labeling.
The resolutions that I want to make but I know I won’t be as picture perfect as they are in my mind – the vegetable garden without weeds, the box beds moved and overflowing with herbs and flowers and the porch alive with plants! I probably won’t get the porch repainted either.
So there’s my type of resolutions – personal, business and dream world. I have made inprovements over the last year and achieved at least partial success on my 2017 resolutions, now to just keep the momentum going and help it along by adding back in some needed exercise / me time!

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Maple sugar is a cooked-down version of pure maple syrup which has been boiled and stirred/strained down into a granulated form with minimum moisture content and nothing added. This was the traditional preservation method early settlers used for a sweetener before refrigeration or cane sugar was readily available.

Although today we have access to refrigerators and cane sugar, maple sugar is a healthy and simple alternative that adds a new twist to your favorite recipes. Maple sugar is high in healthful antioxidants and naturally includes essential minerals such as calcium, magnesium, potassium, and manganese. It also contains one of the lowest calorie levels than other common sweeteners; and has been shown to have healthy glycemic qualities.

You can directly substitute maple sugar one-for-one with cane sugar. You can use it anywhere you’d use cane sugar for baking, to breakfast cereal, to your morning coffee.

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