Epiphany is the perfect holiday for Adirondack Pie. Adirondack Pie?
I can anticipate your question, word-for-word: “What in the tangled back country of North Country cuisine is Adirondack Pie?” Okay, perhaps not word-for-word, but was I close?
I intend not only to explain the what and why of Adirondack Pie, but also to propose a daring hypothesis regarding the shared DNA of rustic Adirondack Pie and a swanky Manhattan confection called Mille Crêpes, and — if that’s not already too ambitious — I’ll justify the marriage of Adirondack Pie and Epiphany. Here goes…
Adirondack Pie, apparently, is a stack of 15 to 20 very thin pancakes slathered with butter and maple sugar between each layer, then topped with whipped cream and cut like a cake. (Smithsonian)
Apparently? Apparently. Despite plenty of poking about, I’ve discovered nary a native source to confirm or refute the existence (much less the ingredients) of Adirondack Pie. Fortunately The Southeast Missourian ran an article on February 1, 1951 called “Pancakes Make Adirondack Pie” which offers the best description I’ve been able to find of an apparently old-fashioned Adirondack treat.
Adirondack Pie combines out-sized pancakes with maple sugar and whipped cream… How does this sound to you, particularly on a cold day after a brisk walk or skating on the pond? Five big pancakes in a stack — melted butter and shaved maple sugar over each and whipped cream over all.
That’s Adirondack Pie as served at many famous ski resorts in the Adirondack Mountains… The pancakes are baked larger than average and then as each pancake stacks atop the next one, a generous portion of butter and maple sugar is added. The whipped cream on top is the crowning touch. (The Southeast Missourian)
While this description of Adirondack Pie is more than adequate, it begs the question why I needed to search so far from the Blue Line for a definition of an upstate New York recipe. I’ll keep looking, and with luck one of our readers will contact me with more local information. Until then, I’ve been able to corroborate this description of Adirondack Pie with yet another long distance publication, SouthCoastToday.com.
If you have… of a sweet tooth, you might consider making an Adirondack Pie, which consists of “six to eight flapjacks stacked with butter, syrup, and crushed maple sugar — cut in wedges” to serve. After eating that, you’d need to set out for a day of logging. (SouthCoastToday.com)
A day of logging indeed! Which brings me to Mille Crêpes (aka Mille Crêpe Cakes). However too much talk of skinny pancakes, maple sugar and cream has bested my patience and tickled my tummy. After all, a kitchen chock full of holiday leftovers is mere steps from my study. I’d best have a brief poke around.
But stay tuned. In short order I’ll return with words of wisdom (or perhaps just crazy conjecture) about Mille Crêpes’ kinship with their humble upcountry cousin, Adirondack Pie.
Adirondack Pie Updates
Adirondack Pie and Mille Crêpes Whereas I’m almost certain I’ve never wolfed down a wedge of authentic Adirondack Pie (not yet, at least), I have vivid memories of a similar desert comprised of impossibly thin crêpes lathered with crème Chantilly, stacked almost two inches high, drizzled with maple syrup, and eaten warm. I can visualize this indulgence as I type. In [Continue Reading…]
Adirondack Pie, Mille Crêpes and Epiphany I’ve tempted you with Adirondack Pie and illuminated the uncanny resemblance between Lady M’s Mille Crêpes and Adirondack Pie. Is Mille Crêpes cake the posh progeny of Adirondack Pie? Perhaps. Perhaps both harken even further back to a forbear from coastal Normandy or Brittany bypassed by history. What is certain is that Epiphany is the perfect holiday [Continue Reading…]