Apple Maple Cream Pie

Directions

1. 1
   In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. 2
   Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
3. 3
   Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
4. 4
   Push moistened dough to the side of the bowl.
5. 5
   Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
6. 6
   Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
7. 7
   Roll dough from center to edge into a circle about 12 inches in diameter.
8. 8
   Unroll into a 9-inch pie plate being careful not to stretch pastry.
9. 9
   In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
10. 10
    Add the apples and gently toss until coated.
11. 11
    In a small bowl, stir together maple syrup, whipping cream, and vanilla.
12. 12
    Pour over apple mixture. Fold until combined.
13. 13
    Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
14. 14
    Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.)
15. 15
    Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
16. 16
    Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
17. 17
    If you like, place the pie on a baking sheet to catch drips.
18. 18
    Bake the pie in a 375 degree F oven for 25 minutes.
19. 19
    Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
20. 20
    Serve warm or cool.
21. 21
    Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.