• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Maple Strawberry Rhubarb Pie

3.8/5 rating (8 votes)
Maple Strawberry Rhubarb Pie

This pie crust recipe is an adaptation of my mother’s recipe. The original called for shortening, but I have replaced it with butter for a transfat-free crust, using local Cabot butter. The maple, strawberry, rhubarb filling is my own twist on a traditional pie filling and also a way to use a locally available sweetener and local produce.


  • Crust
  • 4 1/2 cups flour (all-purpose white works best)
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup butter (softened)
  • 1/2 cup water
  • 1 Tbs. apple cider vinegar
  • 1 egg
  • Filling
  • 1 1/2 cups rhubarb (chopped)
  • 1 cup amber or grade B maple syrup
  • 1 quart strawberries (hulled and sliced)
  • 1/2 cup flour


Sift together flour, baking powder, and salt. In a large bowl, combine butter with flour mixture by cutting in butter using a pastry knife; mixture should resemble loose crumbs. In a small bowl, beat together water, vinegar, and egg. Slowly add egg mixture to flour/butter and mix with a sturdy wooden spoon. Knead by hand for 3 minutes. Chill dough for 30 minutes.

Roll out 1/2 of crust dough on a lightly floured surface. Fit in a 9” pie plate, trimming excess then pinching edges. Roll out 1/2 of crust dough for top crust. Set aside while preparing filling. (Crust dough can be prepared ahead of time, but must be allowed to warm for 30 minutes to 1 hour before trying to roll out.)

Preheat oven to 350°F. In a medium-size saucepan, combine rhubarb and maple syrup. Heat over medium heat, stirring constantly, until rhubarb begins to soften. Remove from heat and gently stir in strawberries and flour. Pour mixture into prepared crust. Place top crust on top and pinch to seal edges. Trim off excess crust. Poke steam vents in top crust, being careful not to pierce bottom crust. Bake 15 to 20 minutes. Crust will be a golden brown when done. Serve hot or cold with whipped cream or ice cream.

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.