vermont maple pie recipe.

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Vermont Maple Pie Recipe

This Vermont Maple Pie is a classic New England-inspired dessert made with pure maple syrup, brown sugar, eggs, butter, and warm vanilla baked in a flaky pie crust. Rich, buttery, and wonderfully maple-forward, this easy maple pie is perfect for Thanksgiving, fall gatherings, holidays, and cozy family dinners.

Vermont Maple Pie Recipe – Easy New England Maple Pie

Make this easy Vermont Maple Pie with pure maple syrup, butter, brown sugar, and vanilla in a flaky crust. A delicious New England-inspired dessert for fall and holidays.

Why You'll Love This Vermont Maple Pie

  • Rich maple flavor: Pure maple syrup gives this pie its signature Vermont-inspired taste.
  • Easy to make: The simple filling comes together quickly before baking.
  • Perfectly creamy: Eggs and butter create a smooth, tender filling.
  • Great for fall: Maple flavor is especially delicious during the autumn and holiday season.
  • Classic New England-inspired dessert: It brings the flavors of Vermont and northern New England to your table.
  • Perfect for holidays: Serve it at Thanksgiving, Christmas, or family gatherings.
  • Make-ahead friendly: The pie can be prepared ahead and chilled until serving.
  • Delicious with ice cream: A scoop of vanilla ice cream pairs beautifully with the warm maple filling.

What Is Vermont Maple Pie?

Vermont Maple Pie is a rich dessert inspired by the maple-producing traditions of Vermont and New England. It features a buttery pie crust filled with a sweet, custard-like mixture made primarily with pure maple syrup, eggs, butter, and brown sugar.

The exact recipe varies, but the defining ingredient is real maple syrup. For the best flavor, use pure Vermont maple syrup rather than pancake syrup or maple-flavored corn syrup.

Recipe Overview

  • Cuisine: American / New England
  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Bake Time: 45–55 minutes
  • Cooling Time: 2 hours
  • Total Time: About 3 hours 45 minutes
  • Servings: 8 slices

Ingredients

For the Pie Crust

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cubed
  • 4–5 tablespoons ice water

For the Maple Filling

  • 1 cup pure maple syrup
  • ½ cup packed light brown sugar
  • 3 large eggs
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon, optional
  • ¼ teaspoon ground nutmeg, optional

How to Make Vermont Maple Pie

1. Prepare the Pie Crust

Whisk together the flour, salt, and sugar in a large bowl.

Add the cold cubed butter and cut it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together.

Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.

2. Roll Out the Dough

Lightly flour your work surface and roll the chilled dough into a circle about 12 inches wide.

Transfer it to a 9-inch pie dish.

Gently press the dough into the bottom and sides of the dish. Trim the edges and crimp them as desired.

Place the crust in the refrigerator while preparing the filling.

3. Make the Maple Filling

In a large bowl, whisk together the pure maple syrup, brown sugar, eggs, melted butter, heavy cream, vanilla extract, and salt.

Add cinnamon and nutmeg if using.

Whisk until the mixture is smooth and evenly combined.

4. Fill the Pie Crust

Pour the maple filling into the chilled pie crust.

Place the pie on a baking sheet to make it easier to transfer to the oven and catch any possible spills.

5. Bake the Pie

Preheat the oven to 375°F (190°C).

Bake the pie for about 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for 30–40 minutes, or until the edges are set and the center still has a slight jiggle.

If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.

6. Cool Completely

Remove the pie from the oven and place it on a wire rack.

Allow it to cool for at least 2 hours before slicing.

The filling will continue to set as the pie cools.

Slice and serve at room temperature or slightly chilled.

Pro Tips for the Best Vermont Maple Pie

  • Use pure maple syrup: Real maple syrup provides a much richer flavor than pancake syrup.
  • Choose dark maple syrup: Dark or robust maple syrup gives the pie a deeper maple flavor.
  • Keep the butter cold: Cold butter helps create a flaky homemade crust.
  • Don't overmix the crust: Mix only until the dough comes together to avoid a tough crust.
  • Don't overbake the filling: The center should have a slight jiggle when the pie comes out of the oven.
  • Protect the crust: Cover the edges with foil if they become too brown.
  • Cool completely: Allowing the pie to cool gives the filling time to fully set.
  • Use room-temperature eggs: They blend more easily with the other filling ingredients.
  • Add vanilla: A little vanilla enhances the natural maple flavor.
  • Use a baking sheet: Baking the pie on a sheet makes it easier to handle and protects your oven from spills.

Serving Suggestions

Serve Vermont Maple Pie with:

  • Vanilla ice cream
  • Whipped cream
  • Maple whipped cream
  • Chopped toasted pecans
  • Walnuts
  • A drizzle of warm maple syrup
  • Caramel sauce
  • Fresh berries
  • Hot coffee
  • Apple cider
  • Black tea

For an especially delicious fall dessert, serve a slice slightly warm with vanilla ice cream and a small drizzle of pure maple syrup.

Variations

Vermont Maple Pecan Pie

Add 1 cup of chopped pecans to the maple filling before baking for a crunchy maple-pecan variation.

Maple Walnut Pie

Replace the pecans with toasted walnuts for a rich, nutty flavor.

Chocolate Maple Pie

Add ½ cup of semisweet chocolate chips to the filling for a chocolate-maple combination.

Maple Bourbon Pie

Add 1–2 tablespoons of bourbon to the filling for a deeper adult-friendly flavor.

Maple Apple Pie

Add thinly sliced, lightly sautéed apples beneath the maple filling for a delicious maple-apple variation.

Storage

Cover the cooled Vermont Maple Pie tightly and refrigerate for up to 4 days.

Because the filling contains eggs and dairy, refrigeration is recommended for food safety and quality.

For the best texture, allow refrigerated slices to sit at room temperature for about 15–20 minutes before serving.

Freezing

Allow the pie to cool completely.

Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

For best results, freeze the baked pie without whipped cream or other toppings.

Frequently Asked Questions

What makes Vermont Maple Pie different?

Vermont Maple Pie highlights pure maple syrup as the primary flavor. It is inspired by the maple-producing traditions and desserts of Vermont and New England.

Can I use Vermont maple syrup?

Yes. Pure Vermont maple syrup is an excellent choice and gives the pie an authentic maple flavor.

What type of maple syrup is best for maple pie?

Dark or robust pure maple syrup works especially well because it provides a stronger maple flavor.

Can I use pancake syrup?

For the best flavor, use pure maple syrup rather than pancake syrup. Pancake syrup typically contains corn syrup and maple flavoring rather than pure maple syrup.

Does Vermont Maple Pie need to be refrigerated?

Yes. Because the filling contains eggs and dairy, refrigerate leftovers after the pie has cooled.

Can I make Vermont Maple Pie ahead of time?

Yes. You can bake the pie a day ahead and refrigerate it until serving.

How do I know when maple pie is done?

The edges should be set while the center should still have a slight jiggle. The filling will firm up as the pie cools.

Can I add nuts?

Absolutely. Pecans and walnuts are both delicious with maple and make excellent additions.

What should I serve with Vermont Maple Pie?

Vanilla ice cream, whipped cream, toasted pecans, coffee, or warm apple cider are excellent choices.

Nutrition Facts

Approximate nutrition per slice, based on 8 servings:

  • Calories: 420 kcal
  • Protein: 5 g
  • Carbohydrates: 59 g
  • Total Fat: 19 g
  • Saturated Fat: 10 g
  • Cholesterol: 115 mg
  • Sodium: 280 mg
  • Fiber: 1 g
  • Sugar: 38 g

Nutrition information is an estimate and can vary depending on the ingredients and brands used.

Similar Recipes

  • Maple Pecan Pie
  • New England Apple Pie
  • Vermont Apple Pie
  • Maple Sugar Candy
  • Maple Cream Cookies
  • Shoofly Pie
  • Blueberry Pie
  • Pumpkin Pie
  • Pecan Pie
  • New England Indian Pudding

Final Thoughts

Vermont Maple Pie is a rich and comforting New England-inspired dessert made with pure maple syrup, butter, eggs, and a flaky homemade crust. Its smooth, creamy filling and deep maple flavor make it an especially delicious choice for fall, Thanksgiving, and holiday gatherings.

Serve each slice with vanilla ice cream, whipped cream, toasted pecans, or a drizzle of pure maple syrup for an extra-special dessert.

Try this easy Vermont Maple Pie recipe at home and enjoy rich maple flavor, creamy filling, and a delicious flaky crust in every bite!

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