The Sweet Taste Of New England's Spring

04:37

March 31, 2011

We're in the midst of the roughly six-week-long maple syrup season here in the Northeast. That's when below-freezing nights and spring days provide optimal conditions for sap runs. But the season has been fluctuating with warming temperatures, which last year helped to pull down maple syrup production by nearly 20 percent.

We touch base with Burr Morse, a seventh generation maple syrup maker who runs Morse Farm Maple Sugarworks in Montpelier, Vermont.

Morse Farm Blog: 200 years of maple experience
Yankee Magazine Guide: How to "sugar on a shoestring"

Burr Morse's mother's recipe for two crust maple sugar pie

Ingredients:

1 cup soft maple sugar (maple cream may be used if soft sugar isn't available but do not use granulated maple sugar)
1 cup heavy cream
1 egg
1 heaping tablespoon flour

Instructions:

Mix all ingredients together and put in a pie plate filled with a crust.
Put a second crust on top.
Bake at 400 degrees for 15 minutes then turn down the oven to 350 degrees and bake for 45 minutes.

This segment aired on March 31, 2011.