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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 7 cups sliced, peeled baking apples (about 2-1/2 pounds or 7 medium) 3/4 cup pure maple syrup or maple-flavored pancake syrup 2 tablespoons cornstarch Nut Layer and Glaze 1/2 cup chopped pecans 1 teaspoon butter or margarine 3 tablespoons pure maple syrup or maple-flavored pancake syrup, devided For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate, leaving overhang. Do not bake. Heat oven to 375ºF. For filling, place apple slices in large microwave-safe bowl. Cover with waxed paper. Microwave at 100% (HIGH) 2 minutes. Stir. Repeat 2 times or until apples start to soften. Combine 3/4 cup maple syrup and cornstarch in microwave-safe measuring cup. Stir. Microwave at 100% (HIGH) 2 minutes. Stir. Repeat until mixture starts to thicken. Pour over cooked apples. Cool. For nut layer, combine nuts, 2 tablespoons maple syrup and butter in small microwave-safe bowl. Microwave at 100% (HIGH) 1 minute. Stir. Microwave at 50% (MEDIUM) 1 minute. Stir to break up. Cool. Spoon filling into unbaked pie crust. Top with nut mixture. Moisten pastry edge with water. Cover pie with woven lattice top. Bake at 375ºF for 1 hour or until filling in center is bubbly and crust is golden brown. Remove from oven. For glaze, brush with remaining 1 tablespoon maple syrup. Return to oven for 5 minutes. Cool until barely warm or to room temperature before serving. |
