1 x ————-c————– 2 c Unbleached flour
1/2 ts Baking powder 1 ts Salt
2/3 c Crisco shortening 1 tb Maple syrup
1 x ———-apple f———– 7 c Apples, peeled and sliced
3/4 c Maple syrup 2 tb Cornstarch
1 x ———–nut m———— 1/2 c Chopped pecans
2 tb Maple syrup 1 ts Butter
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