Ingredients for Double Crust Pie:

2 1/2 C all-purpose flour
1 C butter, cut up
2 tsp granulated sugar
½ tsp salt

Place all ingredients in food processor with steel blade. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 C cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle.

(Or, in a large bowl stir together 2 ½ C all-purpose flour, 2 tsp sugar, and ½ tsp salt. Using a pastry blender, cut in 1 C butter until pieces are pea-sized. Sprinkle 1 tbsp cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, using a total of 5 to 6 tbsp water, until all the flour mixture is moistened. Shape into a ball.)

Ingredients for filling:

¾ C granulated sugar
¼ C Pure NY Maple Granulated Sugar
2 tbsp all-purpose flour
1 tsp cinnamon
¼ tsp salt
¼ tsp ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 C)
2 tbsp butter, cut up
¼ C whipping cream
1 – 2 tbsp milk
1 tbsp raw sugar

Directions

On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside. In a large mixing bowl combine granulated sugar, Pure NY Maple Granulated Sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent over browning, cover pie edges with foil.

Bake in a 375° F oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack.

Yield: Serves 8

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©2008 New York State Maple Producers Association
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Last updated September 15, 2009