Pure Maple Butter

Today, we do science.

That’s my catch-all term for recipes I can’t quite explain. This one involves no baking, and just has one ingredient: maple syrup. A pinch of salt is optional, as is a quarter-teaspoon of vegetable oil, but only maple syrup is necessary to make this science happen. By boiling the syrup on the stove until it reaches a very exact temperature (235 degrees Fahrenheit), setting it in an ice bath until it reaches another exact temperature (100 degrees Fahrenheit), and stirring it for twenty minutes or until it reaches an approximate consistency (peanut buttery?), we create maple butter. This is not to be confused with the other maple butter, which is maple syrup whipped into butter. There is no science in that.

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Apple Cinnamon Crumble Pie

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I am a crumble convert.

I’m used to making double-crusted pies, which involve a warm fruit filling sandwiched between two buttery crusts. Crust is my favorite part of pie, so it just makes sense.

But streusel topping is my favorite part of fruit crumbles and crisps. (Not to be confused with buckles, grunts, slumps, and other fruit desserts that sound unattractive.)

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