The flavors of maple sugar, maple syrup, and apples combine in this most American of desserts. Serve it with homemade vanilla ice cream.
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons maple sugar, divided
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pea-size bits and frozen
- 2 tablespoons shortening, cut into pea-size bits and frozen
- 1/4 cup ice water, mixed with a few drops of lemon juice
- For the Filling:
- 10 to 12 medium Granny Smith or McIntosh apples, peeled, cored, quartered and then cut into thirds (10 cups)
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 cup cornstarch
- 2 tablespoons arrowroot
- 1/4 cup maple syrup
- 1 large egg, lightly beaten with 2 tablespoons water
FOR PIE DOUGH: Combine the flour, 2 tablespoons of the maple sugar and salt into the bowl of an electric mixer and turn the machine to its lowest setting. Add the frozen butter gradually and mix for 5 minutes, or until the butter starts to break up. Add the frozen shortening and mix for 2 to 3 minutes more. Drizzle in the ice water, just enough for the dough to start to mass together. Let the dough rest for 10 minutes, form into 2 discs and refrigerate for 30 minutes. May be made 3 days ahead and refrigerated, covered.
Preheat the oven to 400 degrees F.
FOR FILLING: In a mixing bowl, combine the apples, sugar, cinnamon, nutmeg, cornstarch and arrowroot. Add the maple syrup and mix gently.
On a floured surface, roll out 1 circle of dough and place in a 10-inch pie pan. Add the apple filling. Roll out the second crust, lay it over the filling and crimp the edges. Brush the top crust with the egg wash, sprinkle with half the remaining maple sugar and cut several vents in the crust.
Bake the pie for 30 minutes. Reduce the oven temperature to 350 degrees F, sprinkle the remaining sugar over the top crust and bake for 30 minutes more, or until the apple filling is bubbling. Should be baked and served the same day.
Recipe reprinted by permission of Life. All rights reserved.
nutrition information per serving
474 calories; 22g total fat; 73mg cholesterol; 161mg sodium; 69g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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