Anne-Marie’s Apple Maple Pie

 Shortcrust pastry :

1 ½ cups all-purpose flour

1 ½ cups pastry flour

1 ½ cups shortening (Crisco)

½ cup cold water

1 ½ tsp salt

 

Filling :

8 or more large apples

1 cup maple syrup

¾ cup 35% heavy cream

¾ cup melter butter

2 eggs

3 tbsp cornstarch

3 tbsp flour

Vanilla

Maple jelly for icing

Mix the fat with the flour and salt. Stir in the water and lightly mix. Refrigerate.

Peel the apples and slice them.

Grease the inside of a 10-inch pan.  Roll out the pie dough large enough to cover the bottom and sides of the pan. Pinch the edges.

Fill the pan with apple slices. Then prepare the cornstarch, flour, and syrup and mix them with the cream, eggs, and melted butter. Slowly pour this mixture over the apples.

Take the remainder pie crust and make1 inch wide  long strips for the top. Make a lattus pattern and pinch the edges.

Bake for 2 hours at 350ºF. Let cool for 6 hours on a wire rack. Unmold and glaze with maple jelly, which you’ve heated to make it more liquid. Let cool and serve.