For the longest time, I have been trying to find “frog run” or “butterfly run” maple syrup. Basically, this is the last tapping of the season. The later the tapping, the darker the syrup and the more robust the flavor. Back when it used to be grade A, B, and C syrup instead of Grade A Light, Medium, and Dark, this syrup would be considered a D. Nowadays, it’s called grade B.
Anyway, we have an old family recipe for maple pie that my great grandmother used to make with real, dark “frog run” syrup. I was lucky enough to pick some up two weeks ago near Emily’s house after many phone calls and made a pie with it yesterday. If using grade A syrup makes a maple syrup pie, then using grade B makes a maple sugar pie–it’s so dark and maple-y. Doesn’t it look scrumptious?
