I got a lovely newsletter from BHG which had this recipe for an Apple Pie with maple...I love maple so I thought I would give it a try, and it was scrumpdilliumptious! I put a link to the original recipe, but just in case they delete it, I am reproducing it here. Bon Apetit! Here are the Ingredients:
1 recipe Pastry for Double-Crust Pie (see recipe below)
- 1/3 cup sugar 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 cups sliced, peeled apples (6 medium) * I used Granny Smith apples, which are my favorits for pies* RH
- 1/2 cup maple-flavored syrup or pure maple syrup
- 1/4 cup whipping cream
- 1/2 teaspoon vanilla Milk Sugar or maple syrup
- Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.
- For filling, in a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.
- In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
- Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.
- Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Makes 8 servings. Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.
Pastry for Double-Crust Pie: (If you have never made pie crust yourself, here is a basic recipe...remember the trick to a flakey crust is not to overwork your pastry...this isn't bread, the less you mess the better! I learned how to make a pie crust in my 8th grade home economics class and I must admit, it was certainly one of the more useful things I learned in school! RH)
- In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
- Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total).
- Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter.
- To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.
Nutrition facts per serving:
- calories: 435 oh well, at least enjoy it!
- total fat: 20g
- cholesterol: 10mg
- sodium: 205mg
- carbohydrate: 61g