Originally Posted by Chest Rockwell
Like I said, I don't use it anymore because I don't find the differences worth it. I was just pointing out its not prohibitively expensive or that hard to find.
$5/lb is the most you'd have to pay for it. With the recipe I use that would come out to $1.25 a pie. Or a buck more than all purpose.
I'm not sure how that would compare to store bought crust/dough but it can't be that much more.
When I was making bacon, I went ahead and bought the real maple sugar without thinking about how much 1 pound was. I was like, "Oh, a pound of sugar, that's quite a bit - $25 isn't too bad."