• Looking Back on a Decade of Maple Innovation
  • 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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Walden Heights Nursery & Orchard Apple Pie

5.0/5 rating 1 vote
Walden Heights Nursery & Orchard Apple Pie

This recipe has been provided by Walden Heights Nursery & Orchard.   The apple pie is a the only dessert our son is allowed to have for breakfast.


  • 2¼ cups of pastry flour
  • 1 tbs. sugar
  • 1 tsp. salt
  • 2½ pounds of apples (about 6)
  • ¼ cup of flour
  • Sugar, Maple Syrup and Cinnamon are optional


Pie Crust

  1. Cut ½ pound of butter (2 sticks) or lard into the flour.
  2. When mixed well add ¹/3 cup cold water, just until the dough holds together.
  3. Roll out on a well floured surface until ¼” thick.
  4. Cut dough to fit bottom of 9” pie plate, fit bottom crust into pan. Fill with prepared apples (see recipe below).
  5. Attach top crust, press edges together and trim off excess. Cut slits in top crust for heat to escape.
  6. Cook at 425 °F until bubbles appear through slits in top crust, about 30 minutes.

Simple & Pure Apple Pie Filling:

  1. Slice apples and mix with flour in bowl. If you must, add sugar, maple syrup or cinnamon to taste.
  2. We prefer to leave our pie “naked” and let the apples express their own flavor and personality.

Comments (1)

  • Dawn Russell

    21 August 2012 at 20:51 |
    Sometimes the simplest things in life are the most divine. Thanks for this recipe!


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