6 to 8 large, tart apples (Such as Granny Smith or a combination)
1 cup maple sugar, packed
2 tsp. flour
1/4 tsp. grated nutmeg
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
2 tbsp. butter
1 egg yolk, beaten
1 tbsp. fresh lemon juice, plus zest
1 prepared pie crust for a 9-inch pie

Preheat oven to 425°F.

Line a pie dish with pastry.

Pare, core and slice apples. Mix sugar, flour and spices. Sprinkle a little of the flour/sugar mixture over the pastry evenly.

Arrange the sliced apples over the pastry and sprinkle with the remaining flour/sugar mixture. Grate lemon zest over apples. Sprinkle with fresh lemon juice. Dot with butter.

Place top crust over apples and crimp/flute edges to seal. Cut a small circle in center using a sharp knife to make a vent. Brush crust with egg wash.

Bake for 15 minutes in 425°F oven, reduce temperature to 375°F and bake until pastry is browned (about 20-30 minutes).

Variation: This apple pie can be made using white sugar if maple sugar is not available. Sprinkle the sugar with a few drops of pure vanilla or a few tablespoons of pure maple syrup, if desired.

Submitted by: CM