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New England Maple Apple Pie

        

           PASTRY

      1 c  flour,sifted

    1/2 t  salt

    1/3 c  shortening,plus 1 tablespoon

      2 T  cold water,up to 3 TBSPN

           FILLING

      2 lb all purpose apples,cored,

           -peeled &

           thinkly - 6 cups,Sliced

    1/2 c  flour,unsifted + 2 TBSPN

    1/2 c  pure maple syrup

      2 T  oleo,melted

    1/4 c  light brown sugar,firmly

           -packed

      1 t  cinnamon,Ground

    1/3 c  oleo,cold

    1/2 c  nuts,Chopped

PASTRY - Measure flour & salt into bowl.  Cut in shortening

thoroughly.  Sprinkle in water, 1 TBSP at a time, mixing until all

flour is moistened and dough almost cleans side of bowl.  Gather dough

into ball, shape into flatt4ned round on lightly floured cloth covered

board.  With floured stockinet covered rolling pin, roll dough 2"

larger than inverted pie pan.  Fold pastry into quarters, unfold & ease

into pan.

 

FILLING - Place rack in lowest position in oven, preheat oven to 400

degrees.  In large bowl, combine apples & 2 TBSP flour.  Combine syrup

& melted oleo.  Pour over apples, mix well.  Turn into pastry shell.

In medium bowl, combine remaining 1/2 cup flour, sugar & cinnamon, cut

in cold oleo until crumbly.  Add nuts; sprinkle over apples.  Bake 10

minutes.  Reduce oven tmperature to 375 degrees.  Bake 35 minutes

longer or until golden brown.  Cool slightly.

 

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