2/3 c. + 2 T. butter
2 c. flour
1 t. salt
1/4 c. water
1/2 c. brown sugar, packed
20 oz. can sliced apples, drained
3 T. soft margarine*
6 T. maple flavored syrup, divided
Topping:
1/4 c. maple flavored syrup
1/2 c. soft margarine*
1/2 c. shredded cheddar cheese
Preheat oven to 425. Cut butter into flour and salt. Sprinkle with water, a tablespoonful at a time, mixing with fork until flour is moistened. Gather into a ball. Divide in half. Roll half of pastry 1 1/2" larger than inverted 8-9" pie pan. Ease into pan. Mix brown sugar with apple slices. Pour into pan and dot with margarine & 3 T. syrup. Roll other half of pastry 2" larger than pie pan. Cut slits near the center. fit over filling. Seal and flute. Bake at 15 minutes. Remove from oven. make crisscross cuts about 1" apart through top crust and apples. Pour remaining syrup over top. Cover edge with 3" strip aluminum foil to prevent excessive browning. Bake 25 minutes. Gradually blend syrup & margarine. Fold in cheese. Serve over warm pie.
*the original recipe said Chiffon margarine (It's not nice to fool mother nature!)
**Sugaring-Off: the act or process of converting maple syrup into sugar.
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