AuthorRetroRuth
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From From Ridgewood Kitchens, Mabel Frink, 1945

Tested Recipe!

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 1 egg
 2 tbsp unsalted butter
 1 cup maple sugar
 1 tbsp cornstarch
 ½ tsp salt
 ¾ cup cream
 One unbaked pie crust

1

Cream together maple sugar and butter. Add egg and continue beating until lightened in color.

2

Add corn starch, salt, and cream. Beat until combined.

3

Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until center is set. The degree of doneness is up to your personal taste. For a darker, more caramelized pie, bake longer. For a light-colored, barely set pie, decrease the heat to 325 degrees and bake until set.

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Ingredients

 1 egg
 2 tbsp unsalted butter
 1 cup maple sugar
 1 tbsp cornstarch
 ½ tsp salt
 ¾ cup cream
 One unbaked pie crust

Directions

1

Cream together maple sugar and butter. Add egg and continue beating until lightened in color.

2

Add corn starch, salt, and cream. Beat until combined.

3

Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until center is set. The degree of doneness is up to your personal taste. For a darker, more caramelized pie, bake longer. For a light-colored, barely set pie, decrease the heat to 325 degrees and bake until set.

Aunt Maria’s Vermont Maple Sugar Pie

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