Crust:

2 c. all-purpose flour, unsifted
1 tsp. salt
1 1/2 sticks (12 tbsp.) butter
6 to 7 tbsp. ice water

Measure 2 cups flour and 1 teaspoon salt into a bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Stir in ice water. Mix well.

On lightly floured board roll out 1/2 of dough to fit a 9-inch pie pan. Transfer dough to pan and trim off extra edge, leaving 1/2-inch overhang. Prepare filling.

Filling:

6 c. apples, peeled and sliced
1 c. maple flavored syrup
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt
2 tbsp. butter
milk

Pile sliced apples into pie pan. Combine syrup, 2 tablespoons flour, cinnamon and 1/2 teaspoon salt. Pour over apples. Dot top with 2 tablespoons butter.

Roll out remaining pastry dough to form top crust and cut slits in center. Cover pie. Seal and flute edges. Brush pie with milk. Bake at 425°F for about 50 minutes or until done.

Submitted by: Michelle Rizzo