Maple Granola

  • 5 cups rolled oats*  
  • 1 2/3 cups nuts and/or seeds
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup vegetable  oil
  • 2/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • ⅔ cup dried fruit (optional), chopped if large (cranberries, apples, raisins, etc.)

* Quaker Oats “Super Grains” has added Flax and Quinoa – delicious if you can find it

How To

Preheat the oven to 350 degrees and line a large, rimmed baking sheet with silpat mat or parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon.

Pour in the oil, maple syrup and vanilla. Mix well then pour granola onto your prepared pan and spread evenly.

Bake until lightly golden, about 22 minutes, stirring halfway. For extra chunky  granola, press the granola down halfway through.

Leave the granola in the pan for at least 45 minutes without disturbing it (it will get crisper as it cools), then sprinkle the dried fruit over top.

Spoon the mixture gently into an airtight container.     

Apple Crisp

Heat oven to 375
Prepare 8×8 pan

Prepare Apples  

  • 6-8 apples
  • 1/2 cup sugar

Core, slice and peel apples, then mix with sugar and let sit for 1-2 hours. You can skip this step if you are in a hurry, but I wouldn’t – letting the apple sit in the sugar for awhile makes them soft, plump and juicy in the final dessert.

Topping

  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup butter, softened
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt

Mix topping ingredients together into rough crumbs, then spread over apples in the baking pan.

Bake for 30-45 minutes, or until topping is golden brown and apples are tender when pierced with a fork.

 

Maple Syrup Pie with Apple Cider Vinegar

Maple Filling

Makes enough filling for 1 9″ pie.

1 3/4 cups maple syrup
2/3 cup heavy cream
1/4 teaspoon salt
1/3 cup butter
2 tablespoons cornstarch
3 large eggs plus 2 large yolks
1 tablespoon apple cider vinegar


Crisco No Fail Pie Crust

Makes enough filling for four 9″ pies or two 9″ deep dish pies.

5 cups flour (635 gm)
1 ½ tsp. salt
2 ½ cups shortening (320 gm)
1 egg
½ cup cold water
1 tbsp. white vinegar

 

Making the Maple Filling

Put maple syrup, cream and salt in a medium saucepan and bring to a boil. Add butter and whisk until melted.

Reduce heat to medium, then take a ½ cup of maple syrup out of the pot and whisk the cornstarch into it. When the mixture is completely smooth, pour the cornstarch mixture back into the pot of maple syrup. If you can’t get the lumps out, pour it back into the maple syrup through a sieve.

Simmer cornstarch and maple syrup mixture for 1 minute, whisking frequently. Transfer to large bowl and let cool for at least 30 minutes.

Beat eggs and yolks together in small bowl, add the vinegar, then add to the maple syrup and whisk until smooth. The filling can be refrigerated for up to 24 hours. just remove the filling from the fridge at least 1 hour before baking and whisk to recombine.


Making the Pie Dough 

Combine the flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough in half. Set one aside for your pie and wrap the other in plastic wrap and store in the fridge for later.

Roll out the pie dough then place it in a 9” pie plate. Trip the overhang ½ beyond the edge of pie plate, tuck the excess under, then crimp around the edges with your fingers or a fork. Refrigerate until firm, about 30 minutes.

Adjust oven rack to lowest position then preheat oven to 425 degrees.

Line chilled pie shell with aluminium foil then fill with pie weights. Make sure the edge is covered, or it will get too dark.

Bake 15 minutes, then remove foil and weights and continue baking 4-7 minutes, or until crust is light golden brown.

remove from oven and allow to cool for 10-15 minutes.

Reduce heat to 350 degrees.

 

Cooking the Pie

Place pie plate on a rimmed baking sheet. Pour the filling into the crust.

Bake until set, 45-60 minutes, rotating sheet a few times during baking. Let pie cool completely on wire rack, about 2 hours.

Refrigerate pie until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.

Serving Suggestion

Slice and serve as is, or with a dollop of whipped cream or crème fraîche.