Maple By Mail
A family-run maple sugaring operation since 1972. Our sugarhouses have been boiling for more than 40 years, and they’re not slowing down any time soon!
We ship Quebec maple sugar and products to anywhere in Canada. Taste nature’s bounty on your table today!
We’re family run, and we always will be. Maple By Mail was started by Sparky Collins from the old Collins Mill, which closed in 1970. Sparky, now a grandfather, had an eye for a smart business venture, and started the first mail order maple business in the world.
We stock our local general store, area restaurants, and provide delivery services to anywhere in the Provinces, with free delivery around the Townships near us!
We know we’ve got the best sap in the world, because we’ve got the best trees. Our family owns 283 acres of forest, dotted with maple groves and glens. We sugar nearly all of it, with the help oof our trusty old Caterpillar. Our forests are part of the National Land Management Program. That means the environmental office helps us manage it sustainably and responsibly, so we can have bountiful sap harvests for years to come. We keep bees, manage pollinating fields, and work with the local wildlife service to keep deer paths and rest clearings open.
Our family at present is Catherine and Sparky Collins, the founders and stewards of the land and business, Jacqui, their daughter, who looks after the everyday business end of things and Francois, her brother, who’s our jack of all trades and keeps everything up and running every day.
Old-style French Canadian Maple Syrup Pie
1 1/4 cup unbleached white all-purpose flour
1 stick (1/2 cup) butter, refrigerated
1/4 tsp. salt
3 to 5 Tbsp. ice water
1 1/2 cups maple syrup (ours, of course!)
6 Tbsp. butter (room temperature)
1/2 cup heavy whipping cream
1 Tbsp unbleached white all-purpose flour
1/4 tsp salt
large eggs, pasture raised
1 Cut up the cold butter into little chunks and then mix it into the flour and salt. It’s easier if you use a pastry blender or a food processor. Keep pulverizing it until it’s little pea-size chunks. Pour in the ice water gradually, and keep mixing it. You should end up with a nice ball once you’ve added all the water. Take care to keep from over-kneading. That can lead to a tough crust without that light, flaky feel you want. Pat it down to a disc, wrap it in cling film, and stick it in the fridge for half an hour or so to set.
2 While that’s in the fridge, get a heavy saucepan over medium heat, and get your syrup just to the boiling point. You want to cook it down at a gentle bubble, but not aggressively. Keep an eye on it, and boil for 5 minutes or so. Then, take it off the heat, and stir in your room-temperature butter until that’s melted. Next, stir in the cream. Pour out a bit of the nix in a bowl, around ½ a cup. You’re going to whisk all your dry filling ingredients into that bowl, then pour it all back in the pan. Next, whisk up your eggs in the same bowl, then incorporate them into the filling, stirring till it’s smooth.
3 Let that sit a moment, and get your cooled dough out of the fridge. Roll that out, and get it in a 9” plate. You’re only doing a bottom crust, so don’t worry if it seems like a small piece. Pour all your filling in, and then you’re ready to go! Bake it in a preheated 350ºF oven, on a central rack. It’ll need45 minutes to an hour. Wait until the centre is gall bronzed over and bubbling up. It should still wobble a bit, but be firmer than jello.
Wait for it to cool before you eat. We’d recommend waiting an hour or two, if you can. That lets it set a bit better.
Looking for Maple By Mail news? Want to be inspired? Check us out.
CHECK OUT OUR PARTNER BUSINESSES!