Vermont Maple Syrup - Branon's West View Maples

 

Pie Crust

(enough for a double crust pie) 

store bought is ok if you don't have time to make it from scratch

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Directions

  1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
  3. Roll out and use biscuit cutter to make mini pie crust size.  Insert individual crusts into mini muffin pan. 

Filling

Ingredients

4 eggs
1/4 cup all-purpose flour
3/4 cup light cream
2 1/4 cup pure Vermont maple syrup  

Directions

(Can easily be reduced to make a half recipe)

  1. Beat eggs, then beat in  flour.  Add cream and maple syrup.  Mix all ingredients.
  2. Fill each crust with 2 tsp of filling.
  3. Bake at 350 degrees for 10-15 minutes. Pies are done when they "puff up" and no longer jiggle in center.

Written by Branon's West View Maples — February 10, 2012