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Check out Dining Services Manager, Mike Mills from White Cliffe Terrace Retirement Residence, Living Loving Local Maple recipe!


(Recipe is enough for five 9” pie shells)

6 cupsAll-purpose flour
1 tbspSugar
1 tspSalt
1 Brick Crisco all-vegetable shortening
1Large egg
1 tbspWhite vinegar
 Ice cold tap water

1. In a large mixing bowl, combine flour, sugar and salt.

2. In an 8oz cup, add the egg and vinegar and mix together. Fill balance of cup with ice cold water.

3. Cut shortening into 1 inch pieces and massage into flour mixture to crumbly, pea size consistency.

4. Pour in water-egg mixture and form a dough. It will be sticky in the beginning but continue to mix and dough will come together. Once dough forms and is less sticky, wrap in plastic and let rest on counter for about 30 minutes.

5. Unwrap dough and cut into 5 equal pieces. On a lightly floured surface, roll dough to about 10” in diameter. Fit rolled dough into pie plate. There will be dough overhanging. Cut excess dough, if needed and crimp edges to fit plate.

6. Formed pie shells can be frozen for 6 months. If you are using the formed pie shells now, place in fridge to let firm while you make the filling.


(Recipe is enough for five 9” pie shells)

12Large eggs, room temperature
3 cupsWhite sugar
9 tbspAp flour
1 tbspCinnamon
1 ½ tspSalt
3 cupsQuick cooking oats
2  ¼ cupsCorn syrup
1 ½ cupsOntario maple syrup
¾ cupButter, melted
3 tbspVanilla extract
3 cupsShredded sweetened coconut

1. Preheat oven to 350 F

2. In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Mix well to incorporate, making sure that there are no lumps of flour.

3. Stir in oats, corn syrup, maple syrup, melted butter and vanilla.

4. Divide filling equally into four chilled 9” pie shells.

5. Sprinkle each pie equally with coconuts on top.

6. Bake for 50-60 mins, or until pie wobbles if gently touched. A good sign of doneness is filling will dome considerably when baked with a slight dent in the centre.

7. Pies can be served slightly warm with vanilla ice cream. Or cooled completely in fridge before cutting and serve with whipped cream.

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