Apple Maple Cream Pie - cooking recipe

Ingredients

2 cups flour
1/2 teaspoon salt
2/3 cup shortening or 2/3 cup lard
6 -7 tablespoons ice water
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 cups apples, sliced and peeled (6 medium)
1/2 cup maple syrup or 1/2 cup pure maple syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
milk
sugar or maple syrup

Preparation

In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
Push moistened dough to the side of the bowl.
Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
Roll dough from center to edge into a circle about 12 inches in diameter.
Unroll into a 9-inch pie plate being careful not to stretch pastry.
In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
Add the apples and gently toss until coated.
In a small bowl, stir together maple syrup, whipping cream, and vanilla.
Pour over apple mixture. Fold until combined.
Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.)
Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
If you like, place the pie on a baking sheet to catch drips.
Bake the pie in a 375 degree F oven for 25 minutes.
Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
Serve warm or cool.
Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.