Unsweetened Apple Pie with Maple Sauce

This appears in Vermont Maple Recipes by Mary Pearl, a spiral-bound book that was apparently self-published, in 1952. She describes it as “one of the oldest maple recipes.” From one perspective, the sauce is marshmallow; from another, almost Italian meringue. Pie crusts in Vermont always used to be made with lard, and as a rule maple syrup producers pre…