Recipe: Maple Apple Pie

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You can bet your bum that I did not come to earth to say “no” to dessert! Sweets are by no means an everyday thing for me, and I am mindful to stay away from processed sugar and pre-packaged candies, etc… as much as possible. Still, it is my belief that one of the very important things we are here in these bodies to experience is taste! So depriving myself of enjoying a treat here and there is simple not an option. I especially LOVE recipes that utilize natural sweeteners like maple syrup to satiate that sweet-tooth craving, and this recipe does just that. It is a simple, made-from-scratch pie that is uncomplicated, unprocessed (for the most part), and undeniably delicious!

WHAT YOU NEED

CRUST:
2 cups unbleached flour
1/2 tsp baking powder
1 tsp salt
2/3 cup shortening
7-8 Tablespoon pure maple syrup

APPLE FILLING:
7 cups apples (peeled & sliced)
3/4 cups pure maple syrup
1/4 cup honey
2 Tablespoons + 1 tsp cornstarch

NUT MIXTURE:
1 cup chopped pecans
2 Tablespoons pure maple syrup
1 Tablespoon honey
1 Tablespoon butter

WHAT YOU NEED TO DO

CRUST: Combine flour, baking powder, and salt in a large mixing bowl. Cut in shortening with a pastry blender (or 2 knives) until mixture is uniform. Sprinkle water in, 1 Tablespoon at a time, until dough forms a ball. Divide dough into 2 equal parts. On a lightly-floured surface, roll bottom crust into a circle 1/8-inch thick, and 1/2-inch larger in diameter than a 9-inch pie plate. Gently ease pie crust into greased pie plate, pressing into corner.

APPLE FILLING: Slightly cook apples on stove top on medium heat until they are softened. Set aside. In a separate pot, combine maple syrup, honey, and cornstarch. Heat gently and stir until mixture starts to thicken. Add mixture to apples. Toss lightly until apples are well coated. Set aside to cool. Spoon cooled mixture into unbaked pastry shell.

NUT MIXTURE: Combine pecans, syrup, honey, and butter in a pot. Warm on medium heat, stirring, until butter is melted and mixture is incorporated. Stir to break up mixture. Allow to cool slightly, and spread nut mixture on top of apple filling.

On a lightly-floured surface, roll out top crust the same as the bottom. Carefully place the top crust over the filled pie and trim 1/2-inch beyond edge of the pie plate. Fold bottom and top edge together and crimp. Gently core top crust with a knife to allow steam to escape. (Alternatively, you may use a lattice-top crust; or do no top crust at all to make more like a crumble – in this case, halve the crust recipe for bottom crust only.)

Bake at 375ºF for 60 minutes, or until filling starts to bubble. Brush top crust with maple syrup and continue to bake for an additional 5 minutes.

Cool and serve à la mode with vanilla ice cream!

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