Maple Apple Pie




Some weeks ago, in a pleasant Monday morning, my husband and I went to the Patterson Fruit Farm to pick up some apples. Honey crisp, Macintosh, Golden Delicious and Gala. These are some of the varieties that we found there. There were more kinds of apple there too, but most of them were new to me and I could just remember those. Among all those options we gathered beautiful apples avid to make our first apple pie. In my imagination when I think of this iconic American dessert, I always see a warm pie even with a fragrant swirling steam cooling on the kitchen counter like in the old cartoons I watched when I was a child.









Making my own apple pie was very exciting! First I prepared the dough. To obtain a perfect pie crust I left it resting overnight on the fridge, and then I make the apple filling with maple syrup, sugar, cinnamon and nutmeg. During the baking, when the top crust starts to became golden I brushed the entire crust with milk and sprinkled some sugar and cinnamon. The flavors of the juicy compote filling covered by the sugary crust were sensational. How wonderful was enjoy this traditional dessert on a typical autumn evening!








Maple Apple Pie
(adapted from here)

For the pastry:

2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbs. sugar
10 Tbs. (1 1/4 sticks) cold unsalted butter,
  cut into pieces
10 Tbs. cold vegetable shortening, cut into
  pieces
7 Tbs. ice water
1 tsp. distilled white vinegar

For the filling:

2 1/2 lb. baking apples, peeled, cored,
  quartered and cut lengthwise into slices 1/2
  inch thick
1/2 cup sugar, plus more as needed
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
½ cup maple syrup
2 Tbs. unsalted butter, cut into pieces
2 Tbs. milk
Sugar and cinnamon for dusting

Directions:

To make the pastry, in a large bowl, stir together the flour, salt and sugar. Make a well in the center, add the butter and shortening and, using your fingertips, rub them into the flour mixture until small, flat pieces form. In a cup or small bowl, combine the water and vinegar. Using a fork, gently mix just enough of the liquid into the flour mixture so it comes together in a rough ball; do not overwork. Discard the remaining liquid. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for 2 hours.

To make the filling, in a bowl, toss together the apples, the 1/2 cup sugar (adding more to taste if the apples are tart), cinnamon, nutmeg and maple syrup.

Preheat an oven to 400°F.

On a lightly floured work surface, roll out half of the dough (leave the other half refrigerated) into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch pie dish. Unfold and gently press into the bottom and sides of the dish. Trim the edges even with the rim. Roll out the remaining dough into a 10-inch round about 1/8 inch thick.

Turn the apples into the pastry-lined pan, mounding them slightly in the center. Dot evenly with the butter. Brush the edges of the dough with water. Fold the dough round into quarters and unfold over the apples. Press together the top and bottom crusts to seal, then trim the edges flush with the rim of the dish and crimp to form an attractive edge. Make a few slits near the center to allow steam to escape.

Bake for 25 minutes. Brush with milk and sprinkle cinnamon and sugar. Reduce the oven temperature to 350°F and continue to bake until the apples are tender (insert a knife blade through a slit) and the top is golden brown, 15 to 20 minutes more. Transfer the dish to a wire rack and let the pie cool for at least 20 minutes before serving.
Makes one 9-inch pie; serves 8.