Enfield Shaker Maple Pie Recipe

Combine maple sugar and butter, add egg, and last the cream. Fill pie shell and bake like a custard pie, at 400° F. for 10 minutes and then at 375° F. for 20 minutes. SERVES 6-8.

Preheat oven to 400° Fahrenheit.

Boil maple syrup until it reaches 230° Fahrenheit, at which time you should have 1 1/4 cups.

Add butter to the hot maple syrup.

Whisk 1 cup heavy cream with two eggs, and add to the hot syrup.

Pour mixture into an unbaked 8″ pie shell.

Bake pie at 400° Fahrenheit for 10 minutes. Lower temperature to 375° Fahrenheit and bake for another 40 minutes or until set.

*Life is always better when you use maple syrup harvested and bottled in New Hampshire!

Kitchen-Tester’s Notes: For best results, test the accuracy of your candy or instant read thermometer by inserting it in boiling water. Should read 212° Fahrenheit.

This recipe first appeared in The Best of Shaker Cooking, edited by Amy Bess Miller and Persis Fuller (New York: Macmillan Publishing Co., Inc. 1970), based on Shaker manuscript recipes, 19th century Shaker almanacs, and The Manifesto, the Shakers’ own publication. The Best of Shaker Cooking is still in print and available from Amazon or the Enfield Shaker Museum gift shop.