New England Farmers' Maple Syrup Pie (1983)

• 
  1 cup maple syrup ("only the real thing is any good")
• 1 cup water
• 1/4 tspn salt
• 1 tbspn butter
• 1 tbspns cornstarch
• 2 eggs, separated
• Baked 8-inch pie shell

Preheat the oven to 350 degrees.  

Set aside, separately, 1 tablespoon of the maple syrup and 1 tablespoon of water. Put the rest of the maple syrup and water in a saucepan and heat to boiling point. Stir in the salt and butter, and remove from heat.

Mix the cornstarch with the reserved tablespoon of water in a cup, add to the egg yolks in a saucepan, and beat well. Add the hot syrup gradually to the egg mixture, and cook over low heat, stirring constantly until thickened. Allow to cool slightly, then pour into the baked pastry shell. 

Beat the egg whites until stiff peaks form, and fold in the reserved tablespoon of maple syrup. Spoon this over the pie, forming peaks with the back of the spoon. Place in the preheated oven for 12 to 15 minutes, or until the topping is golden brown. Serve at room temperature, or cool. Serves 4 to 6.

More "Lost" Pies

Early American Squash Pie (1841)

Quaker Brown Sugar Chess Pies (1954)

(Origin - "Cooking from a Country Kitchen" by Suzanne Taylor, published by Irena Chalmers Cookbooks, Inc, 1983.)