adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Maple-Apple Pie
Maple-Apple Pie
0 Likes
Prep Time:
30 minutes
Total Time:
1 hour 55 minutes
Elevate your apple pie with a hint of maple syrup for a deliciously unique flavor upgrade!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • 6 cups thinly sliced peeled tart apples (5 medium)
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter or margarine, melted
  • 6 tablespoons maple-flavored syrup
Instructions:
  • In a medium bowl, combine flour and salt. Add shortening and use a pastry blender to blend until the mixture resembles small peas. Gradually sprinkle cold water, 1 tablespoon at a time, and mix with a fork until the dough comes together and almost cleans the side of the bowl (you can add 1 to 2 teaspoons more water if needed).
  • Form the pastry into a ball and split it in half. Shape each half into a flat round on a lightly floured surface. Wrap them in plastic wrap and chill for about 45 minutes until firm but still easy to work with. Chilling allows the shortening to solidify slightly for a flakier pastry. If refrigerated for longer, allow the pastry to soften a bit before rolling.
  • Preheat the oven to 425°F. Roll the pastry dough into a circle 2 inches larger than the 9-inch pie plate. Gently fold the dough into fourths, then place it in the pie plate. Unfold and carefully press the dough against the bottom and sides of the plate.
  • Combine apples and brown sugar in a bowl. Transfer the mixture into a pastry-lined pie plate. Top with butter and 3 tablespoons of syrup. Trim the pastry overhang to 1/2 inch from the plate's rim.
  • Roll the second round of pastry into a 10-inch circle. Fold it into quarters and make slits to allow steam to escape. Gently unfold the pastry over the filling, leaving a 1-inch overhang from the edge of the plate. Tuck the overhanging pastry under itself and press to seal it onto the rim of the plate. Crimp the edges as desired.
  • Bake for 15 minutes. Then, make diagonal cuts about 1 inch apart through the top crust and pour the remaining syrup over it. Cover the edges with a 2- to 3-inch strip of foil to avoid excessive browning. Continue baking for about 25 minutes until the crust is deep golden brown, removing the foil for the last 15 minutes. Allow it to cool completely.

Similar Recipes