MAPLE-APPLE PIE
Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour and 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 and pastry almost cleans side of bowl (1 to 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 and 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 and ease into plate, pressing firmly against bottom and side.
- In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and 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- to 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.
Nutrition Facts : Calories 475, Carbohydrate 61 g, Cholesterol 10 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg
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Wakeel Shahzad
[email protected]I would give this recipe a zero if I could.
Norma Young
[email protected]This recipe is terrible. Don't waste your time.
Minal Adil
[email protected]This pie was a complete disaster. I would not recommend this recipe.
Mth Tamim Hasan Tanvir
[email protected]I didn't like the flavor of the maple syrup in this pie.
Devontec Sims
[email protected]This pie was a bit too runny. I would cook it for longer next time.
Thapa Thapa
[email protected]The crust was a bit dry. I would add more butter next time.
Ronnie Oyler (Reapersnipes129)
[email protected]I found that this pie was a bit too sweet for my taste. I would reduce the amount of sugar next time.
fire12
[email protected]I would recommend using a good quality maple syrup for this recipe.
Joy Sharma
[email protected]This pie is a bit time-consuming to make, but it's worth it.
Zahida Farid
[email protected]I've tried many apple pie recipes, but this one is by far the best.
Final Reaper
[email protected]This is my go-to recipe for apple pie.
Sadie Jones
[email protected]I made this pie for Thanksgiving and it was a huge hit. Everyone raved about it.
Monica Trule
[email protected]This pie is perfect for a fall gathering.
Justice Larbi
[email protected]I love the combination of maple and apple in this pie.
Jennifer lore
[email protected]This maple apple pie is the best I've ever had. The crust is so flaky and the filling is so flavorful.
Aaliyah Payne
[email protected]I've made this pie several times and it always turns out perfect.
Mithila Rohman Mitu
[email protected]This recipe is easy to follow and the results are amazing.
V Gaming
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
Yashwa Wilson
[email protected]This maple apple pie was a hit with my family! The crust was flaky and buttery, and the filling was sweet and tart. I will definitely be making this again.