Maple-apple Pie

Maple-apple Pie

2 Cups All-purpose Flour
1 Tsp Salt
2/3 Cup Plus 2 Tbsp Shortening
4 - 6 Tbsp Cold Water
6 Cups (5 Medium) Thinly Sliced Peeled Tart Apples
½ Cup Packed Brown Sugar
3 Tbsp Butter Or Margarine, Melted
6 Tbsp Maple-flavoured Syrup

In Medium Bowl, Mix Flour & Salt. Cut In Shortening, Using Pastry Blender (or Pulling 2 Table Knives Through Ingredients In Opposite Directions), Until Particles Are Size Of Small Peas. Sprinkle With Cold Water, 1 Tablespoon At A Time, Tossing With Fork Until All Flour Is Moistened & Pastry Almost Cleans Side Of Bowl (1 - 2 Teaspoons More Water Can Be Added If Necessary). 

Gather Pastry Into A Ball. Divide In Half; Shape Into 2 Flattened Rounds On Lightly Floured Surface. Wrap In Plastic Wrap; Refrigerate About 45 Minutes Or Until Dough Is Firm & Cold, Yet Pliable. This Allows The Shortening To Become Slightly Firm, Which Helps Make The Baked Pastry More Flaky. If Refrigerated Longer, Let Pastry Soften Slightly Before Rolling.

Heat Oven To 425°f.

With Floured Rolling Pin, Roll 1 Round Into Round 2 Inches Larger Than Upside-down 9-inch Glass Pie Plate. Fold Pastry Into Fourths; Place In Pie Plate. Unfold & Ease Into Plate, Pressing Firmly Against Bottom & Side.

In Medium Bowl, Mix Apples & Brown Sugar. Place In Pastry-lined Pie Plate. Drizzle With Butter & 3 Tablespoons Of The Syrup. Trim Overhanging Edge Of Pastry ½ Inch From Rim Of Plate.

Roll Other Round Of Pastry Into 10-inch Round. Fold Into Fourths & Cut Slits So Steam Can Escape. Unfold Pastry Over Filling; Trim Overhanging Edge 1 Inch From Rim Of Plate. Fold & Roll Top Edge Under Lower Edge, Pressing On Rim To Seal; Flute As Desired.

Bake 15 Minutes. Make Diagonal Cuts About 1 Inch Apart Through Top Crust. Pour Remaining Syrup Over Top. Cover Edge With 2 – 3 Inch Strip Of Foil To Prevent Excessive Browning. Bake About 25 Minutes Or Until Crust Is Deep Golden Brown, Removing Foil For Last 15 Minutes Of Baking.

Cool Completely.