PASTRY:

1 c. all-purpose flour
1/4 tsp. salt
3 tbsp. butter
3 tbsp. lard
2 to 3 tbsp. milk

FILLING:

1 3/4 c. milk, divided
1/4 c. cornstarch
3/4 c. plus 1 tbsp. maple or maple-flavored syrup, divided
1/4 tsp. salt
2 egg yolks
2 tbsp. butter
1 c. whipping cream
Sliced almonds, toasted

Combine the flour and salt in a mixing bowl. Cut in butter and lard until mixture resembles a coarse meal. Sprinkle in milk, 1 tablespoon at a time, mixing until flour is moistened. Shape into a ball. Roll out on a lightly floured surface. Place in a 9-inch pie plate. Trim and flute edges. Prick the bottom and sides with a fork. Bake at 450 degrees for 12-15 minutes or until lightly browned. Cool. For filling, blend together 1/4 cup milk and cornstarch in a saucepan. Gradually stir in remaining milk, 3/4 cup of the syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from the heat. Stir about 1/4 cup of the hot mixture into the yolks; return all to the saucepan. Cook, stirring considerably, until thickened and bubbly. Remove from the heat; stir in butter. Cool thoroughly, stirring frequently. Meanwhile, whip cream until stiff. Fold 1 cup into cooled filling; spoon into prepared pie crust. Fold remaining syrup into remaining cream; frost top of pie. Chill for several hours. Garnish with toasted almonds. Yields: 8 servings.

This pie is delicious and I serve it often when I have hostess over for dinner. New York is one of the nation's top producers of maple syrup.