Kate Beattie's Maple Cream Pie
This recipe for maple cream pie is from Kate Beattie. Her daughter, Marion Beattie, runs the Creamery Restaurant in Danville. Kate has been cooking the pie for more than 30 years for the restaurant, and people come from all over to sample it. She makes the pie in her nearby farm kitchen, and then brings them over to the restaurant. And she only uses real whipped cream on top! Like a lot of skilled bakers, Kate just eyeballed a lot of the measurements, so I captured them as best I could.
Kate Beattie’s Maple Cream Pie
Crust (note: these are rough measurements):Scoop of flour (about a cup)
Lard
Butter
A little sugar
Pinch of salt
Ice water
Filling:
1 pint Grade B maple syrup
1 pint milk
2 eggs
5 heaping tablespoons flour
Mix sugar, flour, salt together. Add lard and butter and work the dough until you get the consistency of cornmeal, then add ice water. Roll out and place in a pie pan. Prick the crust, to prevent it from rising. Bake at 475 until golden brown (approx. 10 minutes).
Put maple syrup in a double boiler. Bring to a boil. Stir in the milk, eggs, and flour. Beat until smooth. Cook 30-40 minutes, until thick. Fill a baked, 10 inch pie crust and refrigerate (this is a no-bake filling). Serve with real whipped cream.
- web tools supported by:
- Contributing Listeners