Maple Apple Pie

Some of you may be wondering why I haven't posted any recipes lately.  Truth be told,  I made a couple of main dishes, and they weren't blog worthy.  This, however is simply delicious!  As the early fall progresses,  I plan on making lots of apple, maple and pumpkin dishes.  I have included my mother's pie crust recipe.  (As usual, it doesn't look like hers, but it  still tastes the same.)  I think I should call it Patchwork Pie Crust. (since I put it together in pieces)  I hope you enjoy!


2 pie crusts (recipe below)
2 tablespoons flour
1  1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 medium tart apples (peeled and thinly sliced)
1 tablespoon lemon juice
2 tablespoons butter
3 tablespoons maple syrup, divided (I used the real thing)

• Heat oven to 425 bake.  Arrange rack to middle of oven
• Toss apples and lemon juice together.  Add sugar, flour, cinnamon and nutmeg, mix well
• Divide crust and place half in the middle of pie plate
• Spread out on bottom and sides (I take pieces of crust, and fit them together)
• Place apple mixture onto pie plate
• Dot with margarine and drizzle with 2 tablespoons of maple syrup
• Place the other half of the crust on top of the apples in the same way as the bottom crust
• Pinch the edges
• Cut slits in the top
• Brush pastry with 1 tablespoon maple syrup
• Bake for 40-45 minutes, or until crust is golden brown, and filling is bubbly
• If crust is browning to quickly,  cover loosely with foil during the last 20 minutes of baking
• Remove from oven, and cool on a wire rack

Ma's Pie Crust (or Patchwork Pie Crust)

2 cups flour

2/3 cup Crisco

6 to 7 tablespoons ice water

• Mix flour and Crisco together
• Mash to pea size
• Add ice water to form 2 crusts
• I do not roll out the crust.  I take pieces of crust and gently fit the pieces into the bottom and sides of the pie plate.  (repeat for top crust)

-Queenie Cuisine