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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I saved this recipe because my Mother loves apple pie and maple syrup... I thought it would be a nice change... the recipe and the photo is from Midwest Living Ingredients:
1 recipe pastry for double-crust pie (see recipe below) |
1/3 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
6 cups sliced, peeled apples (6 medium) |
1/2 cup maple-flavored syrup or pure maple syrup |
1/4 cup whipping cream |
1/2 teaspoon vanilla |
milk |
sugar or maple syrup |
pastry for double-crust pie |
in a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. push moistened dough to the side of the bowl. repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). divide dough in half. form each half into a ball. on a lightly floured surface, use your hands to slightly flatten 1 dough ball. roll dough from center to edge into a circle about 12 inches in diameter. to transfer pastry, wrap it around the rolling pin. unroll pastry into a 9-inch pie plate. ease pastry into pie plate, being careful not to stretch pastry. continue as directed above. |
Directions:
1. 1. Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.
2. 2. For filling, in a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.
3. 3. In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
4. 4. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.
5. 5. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Makes 8 servings.
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