Having lived in Geauga County my whole life, I have had the opportunity to attend the Geauga County Maple Festival many, memorable times. I have loved watching it grow into the festival it is today. Along with many others, I have learned the maple syrup process of taping, collecting, and boiling sap. Our local community and the surrounding areas take great pride in turning sap into liquid gold, what all of us here in Geauga County know as Maple Syrup.
On occasion, while rummaging through my stacks of recipes from my mom, grandmothers, and great grandmothers, I come upon many hand written, collected tried and true recipes, some I am still trying to decipher still today. This recipe for Geauga Maple-Pecan Pie was stuck to another recipe called Long Johns, a doughnut topped with maple frosting and strips of bacon, however no cream filling.
Both my mom and my dad’s families used to make maple syrup on their farms in South Russell and Burton, Ohio, so I’m sure pie was just one of the many treats made from the sap they collected. Thanks to them I have recipes for maple sugar cookies, maple sugar candy, maple butter, maple fudge, maple cake, and something I have not had yet called Maple Smash, (which is definitely a high potent liquor infused drink).
Geauga Maple-Pecan Pie is where we will begin, and just happens to be my overall favorite pie, well other than key lime. This recipe is for the filling only, so if you’re not a fan of making your own dough, you can save time and go ahead and purchase a Pillsbury unbaked pie shell to make your creation. All ingredients are listed as worded in the original recipe, I have added a few clarifications in parentheses.
- 2 T. butter (Tablespoons)
- ½ cup of white sugar (granulated sugar)
- 2 eggs
- 2 T. flour
- ¼ tsp. salt
- 1 tsp. Vanilla
- 1 cup to 1 ¼ cup Maple Syrup
- 1 cup Pecans
- ¼ tsp. Tarragon or Cider Vinegar (optional)
- Cream the butter and sugar, add unbeaten eggs and stir.
- Add flour, salt, vanilla, and syrup, beat well.
- Add nut meats (Pecans)
- Place in an unbaked crust.
- Bake about 45 minutes in a moderate oven, or until filling is set when pie shaken gently.
A moderate oven is 350-375 degrees. I personally use 350 degrees, this will also allow for a slower, longer baking time so adjust from 45 minutes to 1 hour-1 ½ hours, depending on your oven. Keep a close eye on your pies after baking for 50 minutes.
I also like to tent my pies with foil, you can use a pre-made aluminum pie crust ring that sits over the pie crust edge, or make your own out of foil, this will prevent the crust from getting too dark, or even burnt.
I really look forward to sharing these historical family recipes with all of you, I sometimes vision my dad, his father, and siblings tapping, collecting, and then boiling the sap in the old sugar house, back in the field on the family farm, a simpler time, probably not, but a time that many of us want to hold on to for their precious memories.
All my family recipes are tried and true, filled with lots, and lots of family love, recipes that I hope your family will also love!