Welcome Friends, welcome back to Sunday Morning in the Old Cookbook Show! Today, we're diving into a 1946 Vermont cookbook to make a rare and intriguing Maple Butternut Pie. While you might expect this to be all about maple syrup, the real star is butternuts—a nearly forgotten nut related to black walnuts that’s almost impossible to find today.
This silky maple pie is packed with old-fashioned flavors, toasted butternuts, and a light meringue topping. It’s a piece of culinary history with a unique nutty twist. But was it a success? Or should I rework it into a butternut butter tart pie? Let me know in the comments!
Plus, stick around for an unboxing of vintage cookbooks—some real treasures from the past, including a 1921 Fanny Farmer cookbook and a handwritten recipe collection from decades ago.
Maple Butternut Pie Recipe
2 cups milk
4 tablespoons flour
1/2 cup maple syrup
½ teaspoon salt
2 egg yolks
½ to 1 cup butternut meats
Scald milk. Mix beaten egg yolks with syrup four and salt. Add to hot milk and cook until thick in double boiler. Remove from fire. Add crushed nuts that have been heated slightly in oven. Fill baked pie shell and cover with me-ringue. Brown in oven.
Nuts may be chopped and added to pie crust before baking.
Mrs. Carlyle
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