Combine syrup, water, and corstarch and bring to a boil, stirring until
thick. Remove from heat. Beat egg yolks, add a bit of the hot syrup
mixture to the yolks, whisking constantly. Add the yolk mixture to the hot
syrup and reheat until pudding consistency. Add the butter, and stir until
melted. Cool slightly. Pour into pie crust. Beat egg whites stiff, adding
slowly the tablespoon of syrup. If soft peaks do not form, add a little
more syrup. Pile on pie and place in 400 F oven until peaks have browned.
Source: Lisa Clarke, very loosely based on a recipe by Fred Goslin for
: New Hampshire Maple Syrup Pie.
I tried the suggestions you gave me, Faylen, and the consistency of the
filling for this pie turned out much better than the apple syrup one.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 11-22-95
Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97
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