MAPLE APPLE PIE

MAPLE APPLE PIE

Golden delicious apples with maple syrup and brown sugar! Topped with a little melted margarine and more maple syrup after baking!

Serves 6

Preheat oven to 375-400 degrees

5-6 lg. golden delicious apples, peeled, quartered, cored and thinly sliced

1 T. juice of fresh lemon

1/3 c. Grade A maple syrup, 100% pure

1/4 c. light brown sugar, firmly packed

dash salt

1 t. cinnamon

2 c. all-purpose flour

1/2 t. salt

3 T. Grade A maple syrup

1/4 c. peanut oil

1/4 c. water plus 1 T. white vinegar

1 T. margarine

3-4 additional T. maple syrup

In large bowl combine apples, lemon juice, maple syrup, brown sugar, salt and cinnamon. Stir gently to coat, then set aside.

Combine flour and salt in large mixing bowl. Stir well.

Add maple syrup and stir with fork till flour forms small beads.

Add peanut oil and water with vinegar all at once. Stir till flour sticks together and forms a ball; do not over-stir.

Divide dough in half and turn one at a time onto a floured surface. Pat to form a flat, smooth round, then roll out into a thin, large circle.

Place over a 9 inch pie plate and press gently to mold to plate, then trim dough even with rim of plate.

Take apples one at a time and layer flatly in pie shell, then pour liquid from bottom of bowl over apples.

Roll out second dough, cover pie, trim, leaving a 1 inch overhang. Tuck top dough over bottom dough at rim level.

Slit top of pie in a few places, using tip of sharp knife, to allow for escape of steam while baking. Cover edges with aluminum foil.

Bake in preheated 375-400 degree oven for 25 minutes. Remove foil and bake 20 minutes longer till golden browned.

Remove pie from oven. Place on wire rack.

Rub margarine gently over top of pie till melted, then drizzle maple syrup over that. Smooth with spatula to evenly coat. Let cool or serve warm.

Notes: Please use only pure maple syrup. This pie is special! When serving warm, sometimes I like to drizzle a little non-dairy creamer over each serving.

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