Sugarhouse on a Saturday Night (and Maple Pie Recipe)!

This past Saturday at the sugarhouse was what it is all about. We had a big crew of people, a lot of sap to boil, and good times. My Mom (the Sugar Mama) made us all fried dough which is perfect to dip in fresh Maple Syrup - if you have never tried this, I highly recommend it. We had both sugarhouses going, the Meadowbrook Maple sugarhouse, and my brother's sugarhouse, which is a smaller wood-fueled sugarhouse. Some people say that Maple Syrup tastes differently based on how it is heated when it's made, and that syrup made over wood has more flavor. Me? I don't discriminate and will gladly sample any and all types and grades of maple syrup :) 

Another delicious way to enjoy maple syrup is in my all time favorite Maple recipe - Maple Pie. I remember having this pie as a kid when either my Mom or my Grandma would make it, and it brings back memories of my French Canadian relatives who are from the Motherland of Maple, Quebecois! Enjoy!

Vermont Maple Syrup Pie

1 Cup Pure Vermont Maple Syrup
1 Cup half and half
2 Tbsp. butter
2 Egg Yolks, slightly beaten
2 Tbsp. cornstarch mixed in 1/4 cup water
1 Tsp. vanilla
1 pre-cooked pie shell

Warm together maple syrup, half and half and butter slowly. When butter is melted, add the egg yolks and cornstarch. Cook until thickened. When almost thickened, add 1 tsp. vanilla. Pour into 8-inch cooked pie shell. Cover top with a layer of real whipped cream. Keep refrigerated. Enjoy! 

My brother uses wood to heat the sap to make syrup. Other heating methods are oil-fired or propane-fired.

Vermont Maple Syrup being made at Meadowbrook Maple on April 5, 2014.