NORTH COUNTRY MAPLE CREAM PIE

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I know it is a bit early for Maple Syrup season (it’s coming though!) but I found this recipe and of course fell down the Google hole. The Water Wheel Restaurant has been in business since 1939!

The story began in 1939 when Harvey Webster, a maple syrup producer decided he wanted to have a water wheel on his property to generate power. Mr. Webster contacted the Fitz Water Wheel Company in Hanover, Pennsylvania and was told that Mr. Silas Gehman of Mohnton Pennsylvania had broken down his water wheel and was looking for someone to purchase it. Mr. Webster and a friend went to Pennsylvania and brought the water wheel to where it stands now. It sits here on the same bearings since 1939. The building next to the water wheel was originally a sugar house, where maple syrup was manufactured and bottled. The building and business evolved with three more families adding to the size and scope of the building and customer base. The water wheel has been drawing people in to enjoy the delicate flavors of homemade maple syrup and candy as well as souvenirs particular to New Hampshire for many years.

History of the Water Wheel

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NORTH COUNTRY MAPLE CREAM PIE

Course after church coffee hour, Dessert

Cuisine American

Keyword cream pie, I like pie, maple, maple syrup, pie

Cook Time 45 minutes minutes

Ingredients

• 1 unbaked deep 9-inch pie shell
• 1½ cups cream
• 4 eggs well-beaten
• ½ cup maple syrup
• dash of salt

Optional Topping

• 1 cup heavy cream
• ¼ cup granulated maple sugar

Instructions

• Heat oven to 400°.
• Prick the bottom of the pie shell with a fork and press a piece of aluminum foil into it.
• Bake 5-6 minutes, remove foil, and bake 3-4 minutes more, or until crust is BARELY beginning to brown.
• Remove from oven and cool; reduce oven heat to 325°.
• Scald cream.
• Combine eggs and maple syrup and VERY slowly pour cream into the egg mixture, stirring vigorously as you pour.
• Add salt and pour into semi-baked crust.
• Bake 30 minutes, until pie is set (but still a bit jiggly in center).
• Remove from oven and cool.
• Whip cream, adding granulated maple sugar as it stiffens. (Sifted light brown sugar may be substituted.)
• Spread flavored whipped cream on cooled pie,