C
2 c Unbleached flour 2/3 c Crisco shortening
1/2 ts Baking powder 1 tb Maple syrup
1 ts Salt
APPLE F
7 c Apples,peeled and sliced 2 tb Cornstarch
3/4 c Maple syrup
-NUT M-
1/2 c Chopped pecans 1 ts Butter
2 tb Maple syrup
7 to 8 T cold water 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 parts. 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.
Yields
6 servings