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Makes 8 ServingsFilling 5 cups sliced, peeled cooking apples, pears or peaches 1/2 cup pure maple syrup or maple-flavored pancake syrup 2 tablespoons lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons Butter Flavor CRISCO all-vegetable shortening or 2 tablespoons Butter Flavor CRISCO Stick Crust and Glaze 9-inch Classic CRISCO Double Pie Crust 2 teaspoons milk 1 teaspoon sugar For filling, toss apples with maple syrup, lemon juice, cinnamon and nutmeg in large bowl. Spoon into 8-inch square glass baking dish. Dot with Butter Flavor Crisco. Heat oven to 400ºF. For crust, prepare (see Classic Crisco Pie Crust recipe) and roll dough into 8-1/2 to 9-inch square between lightly floured sheets of waxed paper on dampened countertop. Peel off top sheet of waxed paper. flip dough over on top of apples. Remove other sheet of waxed paper. Press dough down along insides of dish. Trim pastry along inside edge. Cut large vents to allow steam to escape. For glaze, brush with milk. Sprinkle with sugar. Bake at 400ºF for 25 to 30 minutes or until crust is light golden brown. Remove from oven. Cut pastry into 2-inch squares. Spoon juice from bottom of dish over entire top of pastry. Return to oven. Bake 20 to 25 minutes or until top is deep golden brown. Serve warm with cream, whipped cream or ice cream, if desired. |
