-CRUST-
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
APPLE FILLING
7 c Apples,peeled and sliced
3/4 c Maple syrup
2 tb Cornstarch
-NUT MIXTURE-
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 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.
From
Yields
8 Servings