Maple Apple Pie

photo of maple apple pie
Ingredients: 


Crust:

  • 2 cups all-purpose King Arthur Flour
  • 2/3 cup shortening
  • 6 to 7 Tablespoons cold water


Filling:

  • 8 apples peeled, cored & cut into wedges (use variety: Macintosh, Cortland, Granny Smith)
  • 1 cup Morse Farm Grade B Maple Syrup
  • 3/4 cup all-purpose King Arthur Flour
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmug
  • 1-1/2 Tablespoon unsalted Cabot butter, cut into small pieces
  • 1 Tablespoon heavy whipping cream (as needed)
  • Elliott's Pure Maple Sugar
Directions: 

Heat oven 375 degrees

Prepare pie dough:

  • Stir together flour and 1/2 teaspoon of salt
  • Using a pastry blender cut in shortening till pieces are pea-size
  • Sprinkle water over mixture and stir; use hands to mix together thoroughly
  • Divide into 2 unequal parts, roughly 2/3rd for bottom crust and 1/3rd for top
  • Roll out pie dough for 9-inch pie plate
  • Place into your 9" dish plate allowing excess to hang over sides.


Prepare ingredients:

  • In large mixing bowl combine apples, flour, maple syrup, cinnamon, nutmeg & salt.
  • Toss until coated
  • Transfer apple mixture to lined pie plate


Assemble pie:

  • Sprinkle pieces of butter on top of filling
  • Place top portion of dough onto pie
  • Crimp edge as desired
  • Insert knife in several places through top crust to create vents
  • Brush top of pie with heavy cream and sprinkle generously with the maple sugar


Bake pie 1 - 1-1/2 hours, until filling is bubbly and top crust is golden brown.
(To prevent overbrowning, cover edge of pie with foil or pie shield.