Vermont Maple Sugar Pie Recipes

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.

Steps:

• Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut.
• Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.

Steps:

• To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork.
• Cut in shortening with a pastry cutter.
• In a small bowl, beat together water, egg yolk and vinegar.
• Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky).
• Using your hands, shape dough into a disc and refrigerate at least 1 hour.
• Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick.
• Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan.
• Fold under and crimp edge with fingers to make a high fluted border.
• Chill at least 30 minutes.
• To make filling: In a large bowl, whisk together all filling ingredients until smooth.
• Pour into chilled piecrust and bake about 35 minutes, or until edges are set but center jiggles slightly.
• Cool to room temperature on a wire rack.
• Serve with ice cream or whipped cream.