Maple Apple Pie
Ingredients:
For the pie crust:
2-1/2 cups all-purpose flour
1 tablespoon Maple Sugar
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
6 to 8 tablespoons ice cold water
For the apple pie filling:
4 to 5 medium sized apples, peeled, cored, and thinly sliced (about 5 cups sliced)
3/4 cup Maple Sugar
2 TBS Cinnamon Infused Maple Syrup
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour
1 tablespoon unsalted butter
Instructions
To make the pie crust: In a large bowl, combine your flour, sugar, and salt. Whisk to incorporate.
Add your cold, cubed butter. Using a fork or pastry cutter, cut the butter into the flour by breaking it up into smaller pieces. The pieces should be slightly larger than a pea. You can also make your dough in a food processor if you'd like.
Pour 6 tablespoons of cold water over your flour/butter mix. Mix in the water until the dough starts to clump together. If the dough is too crumbly, add in more water, 1 tablespoon at a time, until it starts sticking together. You should be able to squeeze some of the dough with you hand and it should stick together.
Divide the dough into 2 disks, cover tightly with plastic wrap, and refrigerate for at least 1 hour, or until firm. You can store the dough in the fridge for up to 3 days.
Once your dough is chilled, take one disk out of the fridge and roll out into a rough circle that's about 1/4 inch thick. Press your rolled dough into the bottom of a 9 inch pie plate, leaving a bit of dough hanging over the sides. Set aside in the fridge while you work on the filing.
To make the apple pie filling: In a large bowl, combine apple slices, sugars, cinnamon, and flour. Toss to combine. Take your pie plate out of the fridge, and fill your prepared bottom pie crust with the filling. Dot the surface of the filling with pieces of butter.
Take your second disk of dough out of the fridge, and roll it out into a rough circle that's about 1/4 inch thick as well. You can cover your pie with a full sheet of dough or cut strips of dough to create a lattice pattern.
Cover the apple filling with your top dough, and press the edges down to seal. Cut off any excess dough hanging off the sides, and crimp in whatever way you like.
