Saturday, April 18, 2015


1 cup sugar
2 tbsp all-purpose flour
1 12 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
6 medium tart apples, peeled and thinly sliced (about 2 1/4 lbs)
1 tbsp lemon juice
1 (14.1-oz) refrigerated pie crust
2 tbsp butter
3 tbsp maple syrup, divided
Warm maple syrup, optional

In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.
Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup. 

Note: I have no idea how old this recipe is. I got it from an old TOH and a lady from Illinois submitted this as a favorite recipe of her mother's. It reminds of pies from my childhood in the 40s and 50s except we would have homemade crust.

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