Maple Apple Pie

  • on January 14, 2010
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Ingrients & Directions

2 c Unbleached flour
1/2 ts Baking powder
1 ts Salt
2/3 c Crisco shortening
8 tb Cold water
1 tb Maple syrup

7 c Apples,peeled and sliced
3/4 c Maple syrup
2 tb Cornstarch

1/2 c Chopped pecans
2 tb Maple syrup
1 ts Butter

Preheat oven to 375 degrees.For crust,combine flour,baking powder
and salt in large mixing bowl.Cut in Crisco shortening with pastry
blender or 2 knives until mixture is uniform.Sprinkle water in,1
tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
On lightly floured surface,roll bottom crust into circle 1/8″
thick and 1/2″ larger than and inverted 9″ pie plate.Gently,ease
crust into greased plate,being careful not to stretch dough.Trim edge
even with plate.
For filling,microwave apple slices on high for 2 minutes.Stir;
repeat procedure twice or until apples begin to soften.Set aside.
In separate microwaving bowl,combine maple syrup and cornstarch.
Microwave 2 minutes;stir.Repeat procedure until mixture starts to
thicken.Add the thickened mixture to apples.Toss lightly until apples
are well coated;set aside to cool.Spoon cooled Apple filling into
unbaked pastry shell.
For nut filling,combine pecans,syrup and butter in microwaving
bowl.Microwave on high 1 minute,stir and continue to microwave an
additional minute on medium setting.Stir to break up mixture. Spread
nut mixture on top of apple filling.
On lightly floured surface,roll out top crust the same as
bottom.Carefully,lift top crust onto filled pie;trim 1/2″ beyond edge
of pie plate.Fold top edge under crust.Crimp edges or flute as
desired.Slit top crust with knife to allow steam to escape.Bake @ 375
degrees for 60 minutes or until apples start to bubble.Brush top of
pie with maple syrup;continue to bake and additional 5 minutes.

8 Servings

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