Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
Sister Lettie’s Maple Pie
|2 tablespoons butter||2 tablespoons corn starch|
|1 cup brown sugar, packed||2 tablespoons cold milk|
|1/2 cup pure maple syrup||1/2 teaspoon salt|
|3/4 cup half-and-half, hot||Pastry for one crust|
|3 eggs||1/8 teaspoon nutmeg|
Melt butter in saucepan and blend in sugar. Gradually add syrup and hot half and half, and stir until sugar is well dissolved. Dissolve cornstarch in cold milk and beat into eggs with salt. Pour the hot mixture into the cold mixture, beating constantly to prevent curdling. Pour mixture into an unbaked pie shell and sprinkle with nutmeg. Bake in a preheated moderate oven (350°F) until custard filling is set, about 25 to 30 minutes
This and other Shaker recipes can be found in Shaker Cook Book, by Caroline Piercy and Arthur Tolve (Bowling Green, Ohio, Gabriel’s Horn Publishing Co., 1984). Used by permission.
Each month we will post an authentic Shaker Recipe for you to try. When possible, we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.
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